Avocado Egg Boats
Creamy avocado halves stuffed with baked eggs and crispy bacon make a stunning breakfast that looks fancy but takes just 20 minutes. Perfect for a weekend brunch or meal prep.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 20g
Ingredients
- 2 whole ripe avocados
- 4 whole bacon strips
- 4 whole eggs
- ¼ cup sharp cheddar cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh chives or parsley, chopped
Instructions
- 1
Heat oven to 400°F. Line a baking sheet with foil.
- 2
Cook bacon in a skillet over medium-high heat until crispy, ~7 minutes. Transfer to a paper towel; chop once cool.
- 3
Halve avocados lengthwise, remove the pit, and scoop out a tablespoon of flesh from the center of each half.
- 4
Arrange avocado halves cut-side up on the baking sheet. Sprinkle each with a pinch of salt and black pepper.
- 5
Crack one egg into the center of each avocado half. Sprinkle with cheddar and chopped bacon.
- 6
Bake until egg whites are set but yolks still jiggle when gently shaken, ~10 minutes.
- 7
Garnish with fresh chives or parsley. Serve hot.
Tools you’ll need
- 9-by-13-inch baking sheet
- 12-inch skillet
- paper towels
- sharp knife
- spoon
- oven
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