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Avocado Egg Boats - A Simple, Satisfying Breakfast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Avocados: 2 large, ripe but firm
  • Eggs: 4 medium or large (smaller eggs fit better)
  • Olive oil or cooking spray: For the baking dish
  • Salt and black pepper: To taste
  • Optional toppings: Cooked bacon or pancetta, crumbled
  • Shredded cheese (cheddar, Monterey Jack, pepper jack, or feta)
  • Chopped chives, green onions, or cilantro
  • Cherry tomatoes, diced
  • Red pepper flakes or hot sauce
  • Everything bagel seasoning
  • Lemon zest or a squeeze of lime

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Lightly oil or spray a small baking dish to prevent sticking.
  2. Prepare the avocados: Halve them lengthwise and remove the pits. Scoop out about 1–2 tablespoons of flesh from each half to create a larger well. Save the scooped avocado for topping or toast.
  3. Stabilize the halves: To keep them from tipping, slice a tiny sliver off the rounded bottom of each half, or nestle them into a small baking dish with foil “nests.” They should sit flat so the eggs don’t spill.
  4. Season the wells: Sprinkle the cavities with a pinch of salt and pepper for flavor from the inside out.
  5. Add the eggs: Crack each egg into a small bowl first, then gently pour it into the avocado well. If your eggs are large, pour off a little white so it fits. Aim to keep the yolk intact.
  6. Bake: Place the dish on the center rack and bake for 12–16 minutes, depending on how set you like the yolk. Check at 12 minutes for a jammy yolk; add time for a firmer set.
  7. Finish and top: Remove from the oven, season with more salt and pepper, and add your favorite toppings—cheese, bacon, herbs, or a dash of hot sauce.
  8. Serve: Enjoy warm, as is, or with toast, a simple salad, or roasted potatoes.