Baked Avocado Egg Boats with Bacon
Creamy baked avocado halves filled with a soft egg and crumbled bacon. A pretty, no-fuss keto breakfast in 20 minutes.
- Prep8 min
- Cook15 min
- Serves2
Avocado is the perfect edible bowl. Baked just until the egg whites set, you get a buttery avocado, a jammy yolk and salty bacon in every bite.
Nutrition per serving (estimated)
Method
- Heat the oven to 425°F (220°C). Scoop out a little extra flesh from each avocado half to enlarge the well, and set the halves in a muffin tin or small baking dish so they stay level.
- Crack an egg into each half; if the egg is large, spoon out some of the white first so it does not overflow.
- Season and bake 12 to 15 minutes, until the whites are set and the yolks are as runny as you like.
- Top with bacon, chives and hot sauce.
Chef’s notes
- Use small eggs, or discard some of the white to avoid spills.
- A bit of cheddar on top in the last 2 minutes is excellent.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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