Baked Avocado & Egg Boat Recipe

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Preparation. 1 Preheat oven to 350 degrees F. ; 2 Cut avocados in half. Using a teaspoon, scoop a little of the avocado out to allow a larger hole for the egg. 3 Place avocados in a baking pan (line with parchment paper if preferred).; 4 Gently crack one egg into each avocado half. Add salt and pepper to taste. 5 Bake for about 20 minutes. Less if eggs are preferred runny.

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Pin How to Serve Air Fryer Avocado Egg Boats. This easy avocado boat egg bake tastes incredible as a healthy, nutrient-dense breakfast. Top them with your favorite hot sauce (I love using my Mexican salsa macha or fermented jalapeno hot sauce) and a sprinkle of chopped fresh parsley or any other herbs of your choice.. For a bit of texture, you can also add some crispy air fried shallots on the.

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Preheat the oven to 400 degrees F (204 degrees C). Cut the avocados in half and remove the pits. Spoon 1.5-2 tablespoons (21-28 g) of avocado flesh out of the center, so that you have a well large enough to fit an egg. (The well needs to fit about 3 tablespoons (42 g) total.)

Baked Avocado & Egg Boat Recipe

Break your eggs into a bowl making sure not to break the yolks. Pan fry your bacon until crispy and set to one side. Using a spoon, add a yolk to each avocado where the stone once was and then fill to the top with egg white. Put your avocados on a microwavable plate making sure to get them laying as flat as you can so the egg doesn't spill out.

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If unsalted, add 1/4 tsp sea salt (amount as original recipe is written // if altering batch size, use 1/4 tsp per can of beans). Stir to combine. Cook over medium heat for 10 minutes, or until bubbly and warm. While beans are cooking, prepare any desired toppings. To serve, halve avocados and remove pits.

Baked Avocado Egg Boats Ruby’s Next Best Thing

Instructions. Preheat oven to 425 degrees. Slice your avocados in half. Remove the pit. Scoop out a bit more to ensure you have room for your egg. On a baking sheet crack an egg in the center of each avocado half. Bake for 16-19 minutes. Check the egg for doneness at 16 minutes.

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Step 1 Preheat oven to 350°. Scoop about 1 tablespoon worth of avocado out of each half; discard or reserve for another use. Step 2 Place hollowed avocados in a baking dish, then crack eggs into.

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Baked Avocado and Egg Nutritional Stats. Our baked avocado and egg recipe has an amazing nutrition breakdown. It fits perfectly with any low carb or keto diet. Full nutrition details can be seen in the recipe card below. Here are the main points for one egg boat: 236 total calories; 21.7 grams of fat with a large portion being healthy.

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Preheat oven to 400ºF. Cut avocado in half and remove the pit. Scoop out a small portion of the avocado to make room for the egg. Squeeze a bit of lime juice on top of avocado and place in a baking dish, making sure the avocado halves are secure. Crack eggs into a bowl.

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Baked Egg Avocado Boats are best enjoyed immediately while the avocado is still warm and creamy. Serve them as a standalone dish or with a side of whole-grain toast for a complete and satisfying meal. Nutritional Benefits. Avocado: Packed with healthy monounsaturated fats, vitamins, and minerals.

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Preheat the oven the 425ºF. Using your chef's knife, cut the avocados in half lengthwise and get rid of the pits. Grab your spoon and scoop some of the avocado flesh, leaving about 3/4 of an inch around the edges of the skin. Place the scooped avocado flesh in a bowl and set aside. Break an egg in a bowl and spoon the yolk.

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Scrambled eggs: Whisk eggs in a bowl with a fork, add salt and pepper to taste. Heat a teaspoon of oil in a nonstick pan over medium heat then cook stirring frequently until the eggs are set. Boiled eggs: Place eggs in a medium pot and cover with about 1-2 inches of water. Bring to a boil then lower the heat.

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Reheating in the toaster oven requires a lower temperature, about 250°F (120°C). Place the egg boats directly on the rack or a baking sheet. Cook for a few minutes until warmed. To reheat avocado egg boats in a steamer, place them in the steamer basket, and steam for approximately 5 to 7 minutes.

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Poach the eggs for 3 1/2 minutes. While the eggs are poaching, slice the avocado in half and remove the pit. Heat the avocado for 30-40 seconds in a microwave to warm it through. Transfer the avocado to serving plates. Remove with a slotted spoon or spider. and pat dry on paper towels.

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Use a spoon to scoop each avocado half until large enough to accomodate 1 egg. Stabilize avocado upright with bunched tinfoil, if necessary. Crack 1 egg into each avocado half, and sprinkle with salt and pepper. Bake for 10-15 minutes, or until the white is set and the yellow is slightly runny. Sprinkle with fresh herbs and serve warm.

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Place filled avocado halves in pre-heated oven to bake for 20-25 minutes, or until the eggs are cooked according to your preference. Remove from oven and top each avocado half with shredded Cheddar cheese and crispy bacon pieces. Garnish with chives or sliced green onions, if desired, and serve immediately.