Baked Avocado-Egg Breakfast Boats
Nutritional Information
24 mins
2 servings
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12g Carbs
1g Sugar
Creamy avocado halves baked with whole eggs and fresh chives — a satiating, whole-food keto breakfast with minimal added fat.
This recipe is originally for 2 servings. How many are you cooking for today?
Ingredients
- 2 wholes ripe avocados
- 4 wholes large eggs
- 2 tablespoons fresh chives, chopped
- 1 pinch freshly ground black pepper (optional)
Instructions
1
Preheat oven to 425°F (220°C). Halve avocados and remove a little extra flesh to enlarge the cavity for each egg.
2
Place avocado halves in a small baking dish so they sit stable. Crack one egg into each avocado half (use extra eggs and halve fillings across servings if needed).
3
Sprinkle chives and a touch of pepper over the eggs. Bake 12–16 minutes until egg whites are set but yolks remain runny to your liking.
4
Remove, let cool 1–2 minutes, then serve warm.
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