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Baked Avocado & Egg Boats

This quick and easy breakfast idea is satisfying, nutritious and completely customizable according to whatever fresh veggies or pantry items you may have on hand. Ole'! Ingredients For each serving:

1 ripe avocado, cut in half with seed removed 2 eggs ½ tsp Mexican seasoning blend 2 heaping tablespoons shredded cheddar cheese or Monterey Jack blend Sea salt and cracked black pepper to taste

Salsa (optional) Directions Pre-heat oven to 425 degrees. Line a small baking dish with foil. Place the avocado halves in the dish, taking care that they don't roll over. Crack an egg into each avocado half (scoop out some avocado to make more room, if necessary, and reserve to serve on the side). Season with sea salt and cracked black pepper to taste. Sprinkle each avocado boat with Mexican Seasoning and shredded cheese. Bake for 10 to 15 minutes or until eggs are set. Serve with salsa and additional toppings, if you wish. More topping suggestions:

  • Sour cream

  • Chopped chives or green onions

  • Chopped cooked bacon

  • Chopped tomato

  • Bean sprouts

  • Crumbled Cotija cheese

Updates 1/30/24

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