Simple, pretty, and protein-packed roasted avocado egg boats recipe for a great breakfast or brunch.
Avocado egg boats are really simple to make and provide a huge kick of protein and healthy fats meaning this recipe will keep you satiated longer.
These tasty egg boats are dairy-free and gluten-free. For ovo-lacto vegetarians, replace the pancetta with vegan bacon or crumbled vegan sausage.
For anyone following a Whole 30 diet in January, this recipe is compliant as long as you read the ingredients on the pancetta to ensure it doesn't contain any sugar, sulfites, MSG, etc.
(Makes 4 servings)
2 large avocados, halved and pitted
4 large eggs
salt and ground black pepper, to taste
1/2 cup pancetta, diced
1 stalk fresh scallion, chopped
Preheat oven to 450°F / 230°C. Prepare a sheet pan lined with parchment paper and set aside.
Cut 2 large avocados in half and remove and discard the pit. Using a spoon, scoop out some of the avocado to enlarge the hole where the pit was located. Take out just until it's large enough to hold an egg. Set the avocado halves on the sheet pan cut side up. If the avocado halves don't sit level and stable, use aluminium foil to create stands to set the avocado into.
Crack an egg into each avocado half and sprinkle with salt and ground black pepper. Bake for 15 to 18 minutes or until the egg white has solidified. The yolk should still be somewhat runny at this stage.
As the avocados roast, place the diced pancetta into a sauté pan over medium-high heat. Sauté until crisp then transfer to a paper-lined plate to drain excess fat.
When the avocados are ready, remove them from the oven, sprinkle with pancetta and chopped scallions, then serve.
Nutritional Information Per Serving:
total calories = 258 | total fat = 23g | saturated fat = 5.69g | cholesterol = 205mg | sodium = 75.5mg | net carbohydrates = 2.43g | dietary fibre = 4.72g | sugars = 0.29g | protein = 8.73g