Herbed Avocado Egg Boats
Nutritional Information
Halved avocados baked with whole eggs and fresh herbs — a simple, satiating keto breakfast using only whole-food fats from avocado and eggs.
This recipe is originally for 4 servings. How many are you cooking for today?
- 2 mediums ripe avocados
- 4 larges whole eggs
- 2 tablespoons fresh chopped chives
- 1 tablespoon fresh chopped parsley
- 1 teaspoon sea salt (optional)
Preheat oven to 425°F (220°C). Halve the avocados and remove a bit more flesh if needed to make a larger well for the egg.
Place avocado halves in a small baking dish so they sit steady. Crack one egg into each avocado half (use smaller eggs or discard a bit of white if necessary to avoid overflow).
Sprinkle chopped chives, parsley and salt over the eggs. Bake 12–15 minutes until whites are set but yolks still slightly soft (adjust for desired yolk doneness).
Remove from oven, let cool 2 minutes, then serve warm.
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