Avocado Egg Boats

These baked avocado egg boats are the simplest high-protein, low-carb breakfast with just two main ingredients and 15 minutes in the oven. ♡

You scoop out a little extra avocado to make room, crack an egg into each half, and bake until the whites are set and the yolk is still creamy. The warm avocado gets buttery and soft while the egg cooks right inside it. Top with everything bagel seasoning and you’ve got a breakfast that looks fancy but took almost no effort.

Scoop, crack, bake, and season. Let’s make it together.

Ingredients

Avocado Egg Boats

• 2 ripe avocados, halved and pitted
• 4 large eggs
• Everything bagel seasoning
• Salt and pepper to taste
• Fresh chives, chopped

Optional add-ins:

• Crumbled bacon on top
• Shredded cheese before baking
• Hot sauce drizzle
• Diced tomatoes
• Feta crumbles

How to Make Avocado Egg Boats

1. Scoop. Cut avocados in half and remove the pits. Use a spoon to scoop out about 1 to 2 tablespoons of flesh from each half, making the well big enough to hold an egg.
2. Stabilize. Place the avocado halves in a muffin tin or a small baking dish so they don’t tip over. Crumple foil around them if needed to keep them level.
3. Crack. Crack one egg into each avocado half. Some white may overflow and that’s fine. Season with salt and pepper.
4. Bake. Bake at 400°F (200°C) for 12 to 15 minutes, until the egg whites are fully set but the yolks are still soft and runny. (Add 2 to 3 minutes for firmer yolks.)
5. Top. Sprinkle generously with everything bagel seasoning, fresh chives, and any other toppings you like. Serve immediately.

Tips

• Use ripe but firm avocados. Too-soft avocados will collapse in the oven. You want them ripe enough to eat but still holding their shape.
• Scoop out enough avocado to fit the egg. If the well is too small, the egg will overflow everywhere. Save the scooped avocado for toast or smoothies.
• A muffin tin is the best hack for keeping avocado halves stable. Each avocado sits perfectly in a muffin cup without rolling.
• Start checking at 12 minutes. Oven temperatures vary and the difference between a runny and a hard yolk happens fast.
• Eat these right away. Baked avocado doesn’t reheat well. The texture changes and it can turn brown and mushy.

Variations

• BLT boats: Top with crumbled bacon, diced tomatoes, and a tiny bit of mayo after baking.
• Mexican style: Add salsa, black beans, and cotija cheese. Top with cilantro and a squeeze of lime.
• Mediterranean: Top with crumbled feta, sun-dried tomatoes, and a drizzle of olive oil.
• Pizza boats: Add a spoonful of marinara and shredded mozzarella before cracking the egg in.
• Smoked salmon: Skip the egg. Fill the avocado with cream cheese, smoked salmon, capers, and dill for a no-bake version.

FAQ

Avocado Egg Boats

Baked avocado halves filled with eggs and topped with everything bagel seasoning for a simple high-protein breakfast.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• – 2 ripe avocados halved and pitted
• – 4 large eggs
• – Everything bagel seasoning
• – Salt and pepper to taste
• – Fresh chives chopped

Method

 

1. **Scoop.** Cut avocados in half and remove pits. Scoop out 1 to 2 tablespoons of flesh from each half to make room for the egg.
2. **Stabilize.** Place avocado halves in a muffin tin so they don’t tip over.
3. **Crack.** Crack one egg into each avocado half. Season with salt and pepper.
4. **Bake.** Bake at 400°F (200°C) for 12 to 15 minutes, until egg whites are set but yolks are still runny.
5. **Top.** Sprinkle with everything bagel seasoning and fresh chives. Serve immediately.

Notes

– Use ripe but firm avocados so they hold their shape in the oven.

– Start checking at 12 minutes. The difference between runny and hard yolks happens fast.

– These don’t reheat well. Eat them fresh out of the oven.

Something you might like :

Shakshuka Whipped Cottage Cheese Bowl