Avocado Egg Boats

These avocado egg boats are rich, creamy, and deeply savory, with silky baked eggs nestled into warm avocado halves. Crisp bacon and a touch of chili flakes add salt, crunch, and a gentle heat that makes them especially satisfying for breakfast or a light keto lunch.

Nutrition · per serving

430kcal

18gProtein

7gCarbs

37gFat

6gFiber

2 servings

Ingredients

7 items

Avocado boats

ripe but firm avocados2 medium

large eggs4

bacon60 g

salt2 g

black pepper1 g

chili flakes1 g

For the tray

parchment paper1 sheet

Tips

•Choose avocados that are ripe but not overly soft, or they may collapse during baking.
•Cracking each egg into a cup first makes filling the avocados much easier and prevents shell fragments.
•If your eggs are very large, use only part of the whites so the boats do not overflow.
•For extra stability, trim a very thin slice from the rounded underside of each avocado half without piercing the skin.

Steps

1
Preheat the oven to 220°C. Line a small baking tray or oven-safe dish with parchment paper. This helps keep the avocado halves from sliding; if needed, crumple a little parchment around them for support.
1 sheet parchment paper
2
Halve the avocados lengthwise, remove the pits, and scoop out about 1 tablespoon from each cavity so the eggs will fit. Place the avocado halves cut-side up on the prepared tray so they sit level.
2 medium ripe but firm avocados
3
Finely chop the bacon. In a small pan over medium heat, cook it for 3-4 minutes until lightly crisp and the fat has rendered. Remove from the heat.
60 g bacon
4
Crack the eggs into a cup one at a time. Spoon a little bacon into each avocado cavity, then gently pour in the yolk and as much white as fits without overflowing. Reserve any excess egg white if needed. Season the tops with salt, black pepper, and chili flakes.
4 large eggs60 g bacon2 g salt1 g black pepper1 g chili flakes
5
Bake for 8-10 minutes, until the whites are just set and the yolks are still a little soft, or longer if you prefer firmer yolks. The avocado should be warmed through but still hold its shape.
6
Scatter the remaining bacon over the top and serve immediately while hot. For the best texture, eat with a spoon straight from the skin.
60 g bacon

Origin & History

Avocado egg boats are a modern American brunch dish that became popular through low-carb and keto home cooking. They reflect the broader trend of baking eggs in vegetable 'boats' for a simple, protein-rich breakfast with minimal ingredients.

american keto avocado egg bacon breakfast baked

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Avocado Egg Boats

Steps

Preheat the oven to 220°C. Line a small baking tray or oven-safe dish with parchment paper. This helps keep the avocado halves from sliding; if needed, crumple a little parchment around them for support.

1 sheet parchment paper

Halve the avocados lengthwise, remove the pits, and scoop out about 1 tablespoon from each cavity so the eggs will fit. Place the avocado halves cut-side up on the prepared tray so they sit level.

2 medium ripe but firm avocados

Finely chop the bacon. In a small pan over medium heat, cook it for 3-4 minutes until lightly crisp and the fat has rendered. Remove from the heat.

60 g bacon

Crack the eggs into a cup one at a time. Spoon a little bacon into each avocado cavity, then gently pour in the yolk and as much white as fits without overflowing. Reserve any excess egg white if needed. Season the tops with salt, black pepper, and chili flakes.

4 large eggs60 g bacon2 g salt1 g black pepper1 g chili flakes

Bake for 8-10 minutes, until the whites are just set and the yolks are still a little soft, or longer if you prefer firmer yolks. The avocado should be warmed through but still hold its shape.

Scatter the remaining bacon over the top and serve immediately while hot. For the best texture, eat with a spoon straight from the skin.

60 g bacon