Avocado Egg Boats
This healthy and delightful recipe includes creamy ripe avocados filled with Southwest-style scrambled eggs. It's fantastic served at breakfast or brunch and offers an exciting twist to your everyday eggs on toast or salad.
Ingredients
- 2 ripe avocados
- 4 small eggs
- 1/4 cup of diced red bell pepper
- 1/4 cup of black beans
- 1/4 cup of corn kernels
- 1/4 cup of diced tomatoes
- 1/4 cup of shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro and lime slices for garnishing
Instructions
- Preheat your oven to 350°F (175°C).
- Start by cutting your ripe avocados in half and remove the seeds. Scoop out a bit of flesh from the center to create a space big enough for the egg.
- Place the avocado halves on a baking sheet with the cut side up. Sprinkle with some salt and pepper.
- Crack an egg into each avocado half. It's okay if the egg spills over, it will firm up once baked.
- Sprinkle the bell pepper, black beans, corn kernels, diced tomatoes, and shredded cheese over each avocado half.
- Bake in the preheated oven for about 15-20 minutes or until the eggs are cooked to your liking.
- Serve your avocado egg boats garnished with cilantro and a lime wedge on the side for a touch of freshness.
- With this recipe, you can enjoy a hint of richness from the egg, a creamy texture from the avocado, and a burst of flavors from the Southwest-style veggies and beans. They’re nutritious and packed full of healthy fats-- a wonderful way to start your day! Enjoy!