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Recipe from Simpler Savory

The recipe

No Carb Avocado Egg Boats

Prep
10 min
Cook
14 min
Total
24 min
Servings
2 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 2 servings.

calories
340

2× the original author values. Recipe yield: 2 servings.

calories
680

3× the original author values. Recipe yield: 2 servings.

calories
1020
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 ripe Hass avocados — halved and pitted
  • 2 large eggs — crack into small bowls first
  • 1 teaspoon olive oil — for greasing the baking dish
  • 1⁄4 teaspoon kosher salt — plus more to finish
  • 1⁄8 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon smoked paprika — optional
  • 1⁄8 teaspoon red pepper flakes — optional, to taste
  • 1⁄8 teaspoon garlic powder — optional
  • 1⁄16 teaspoon ground cumin — optional
  • 2 tablespoons chopped chives or green onions — for garnish
  • 2 tablespoons cooked bacon, crumbled — or diced ham; optional
  • 2 tablespoons crumbled feta or cotija — or 2 tablespoons grated Parmesan
  • 1⁄2 lemon or lime — cut into wedges, for serving
  • 1 tablespoon cherry tomatoes, diced — optional, fresh topping

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly oil a small baking dish with the olive oil.
  2. Halve the avocados, remove the pits, and scoop an extra tablespoon or two of flesh from each half to create a deeper well.
  3. Nestle the avocado halves cut-side up in the baking dish; use small coils of foil to keep them level so egg white doesn’t spill.
  4. Crack each egg into a small bowl. Slide the yolk into an avocado well, then spoon in just enough white to fill to the rim.
  5. Season each filled avocado with salt and pepper, plus smoked paprika, red pepper flakes, garlic powder, or cumin if using.
  6. Bake on the middle rack until whites are just set and opaque and yolks are still soft, 12 to 16 minutes depending on egg size and avocado ripeness.
  7. If adding Parmesan or other cheese you want melted, sprinkle during the last 2 minutes of baking.
  8. Top with chopped chives, bacon or ham, and feta or cotija. Add fresh tomatoes after baking for brightness.
  9. Finish with a squeeze of lemon or lime and a pinch of flaky salt or extra chili flakes to taste.
  10. Serve immediately while warm with your favorite hot sauce or salsa on the side.
  11. For silky yolks, start checking at 12 minutes and pull when the center still has a gentle wobble.

Notes

Best enjoyed fresh. If you have leftovers, cool completely, cover, and refrigerate up to 24 hours; avocado may darken slightly. Reheat in a 300°F (150°C) oven for 8–10 minutes until warmed through. Avoid microwaving to prevent tough yolks and rubbery avocado.

Source: https://simplersavory.com/no-carb-avocado-egg-boats/