Avocado Egg Boats

Avocado Egg Boats

Every Monday I work at a private chef/catering company. I shlep it to Spanish Harlem at 3 in the morning to do all the prep for the week.

Yes… you read that right… 3 AM.

I don’t know if you know this, but 3 AM is early. So early in fact, that my stomach (along with the rest of my body) isn’t quite awake at that time of day. So, I usually don’t eat breakfast before I go into work. Instead, a few hours later I rummage through the fridge to see what I can create.

When you work in a kitchen, you can’t just eat whatever you want. You’ve gotta make something work with the surplus supplies, or the older food. Luckily for me, last week we got an accidental over shipment of avocados. Yum!

I know avocados can be hit or miss.

Some people don’t like the texture; others don’t like the taste. Not me—I’m a little obsessed with them. I could (and usually do) eat them every day.

So, as I was preparing my breakfast, cutting into the avocados, I noticed that the hole the pit left was almost exactly the same size as an egg…


Well, yes probably…

Regardless, it sparked the idea for today’s recipe. I plopped the egg right on top of the avocado and baked it. The result was a delicious over easy egg that ran all over the avocado. Bonus: it comes with its own built in bowl so clean up is easier!

Yields: 2 halves


1 avocado

2 eggs

2 tbsp grated cheese, cheddar or Monterey jack works well

4 grape tomatoes, quartered

1.    Preheat oven to 400°.

2.    Line a baking sheet with parchment paper (the egg white tends to get a bit messy).

3.    Slice avocado in ½ lengthwise and remove the pit.

4.    Crack an egg into each avocado half.

5.    Sprinkle with cheese, tomatoes.

6.    Bake X ~ 10 minutes or until the cheese starts to brown and the eggs are over easy.

The Cook’s 2 Cents:

·     What’s an over easy egg? Typically, when frying an egg, it gets flipped barely cooking it so the yolk is runny but the whites are cooked. In this case, since we are baking these, they won’t get flipped but the end result is the same. The whites will be set, but if you pierce the yolk with a fork it’s runny.

·     Sometimes you may come across an avocado that has a tiny pit. This means the space for the egg to sit in is tiny as well. If you’re worried the egg won’t fit, you can simply scoop out a little of the avocado to make room!

·     This dish is packed with fiber, protein, and healthy fats. It will keep you full for hours and is also a great idea after a workout to help build those muscles!

Nutrition Facts:

Serving Size: ½ avocado

Servings Per Recipe: 2

Calories: 215               Fat: 15g                       Sodium: 154mg                      Carbs: 8g                     Fiber: 5g                      Sugars: 2g                   Protein: 12g