📝 About This Recipe
Experience the ultimate harmony of creamy, warm Hass avocado and a perfectly set egg yolk in this low-carb masterpiece. This dish transforms simple pantry staples into a gourmet brunch experience that is as visually stunning as it is nutritionally dense. Rich in healthy fats and high-quality protein, these 'boats' are finished with a sprinkle of savory garnishes that provide a delightful textural contrast to the buttery fruit.
🥗 Ingredients
The Base
- 2 pieces Large Hass Avocados (ripe but firm to the touch)
- 4 pieces Large Eggs (at room temperature)
- 1 teaspoon Lemon Juice (to prevent browning)
Seasonings & Fats
- 1 tablespoon Extra Virgin Olive Oil (for brushing)
- 1/2 teaspoon Sea Salt (flaky salt preferred)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 1/8 teaspoon Smoked Paprika (for a hint of earthiness)
Garnish & Toppings
- 2 strips Thick-Cut Bacon (cooked until crispy and crumbled)
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Red Pepper Flakes (optional for heat)
- 1 teaspoon Everything Bagel Seasoning (adds a wonderful crunch)
- 1/4 cup Microgreens (for a fresh, peppery finish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven for even heat distribution.
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2
Prepare a baking sheet by lining it with parchment paper or a silicone mat. Alternatively, use a small cast-iron skillet for a rustic presentation.
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3
Slice the avocados in half lengthwise and remove the pits. If the avocados don't sit flat, slice a tiny sliver off the bottom of the skin to create a stable base.
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4
Using a spoon, scoop out about 1-2 tablespoons of the avocado flesh from the center of each half. This creates a larger 'well' to ensure the egg doesn't overflow.
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5
Lightly brush the exposed avocado flesh with lemon juice and a thin coating of olive oil. This adds flavor and prevents excessive oxidation.
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6
Crack each egg into a small ramekin or bowl first. This allows you to check for shells and makes pouring into the avocado much more controlled.
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7
Carefully slide one yolk into each avocado hole, then pour in as much of the egg white as the cavity will hold without spilling over.
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8
Season the tops of the eggs generously with sea salt, freshly ground black pepper, and a light dusting of smoked paprika.
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9
Place the baking sheet in the oven and bake for 15 to 18 minutes. At 15 minutes, the whites should be set but the yolks will remain runny; bake longer if you prefer a firm yolk.
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10
While the eggs bake, prepare your garnishes. Finely mince the chives and crumble the crispy bacon into small bits.
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11
Remove the avocados from the oven once the whites are opaque and no longer jiggly. Let them rest for 2 minutes.
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12
Top each avocado half with the crumbled bacon, fresh chives, and a sprinkle of Everything Bagel Seasoning.
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13
Finish with a pinch of red pepper flakes and a handful of fresh microgreens for a vibrant, professional look.
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14
Serve immediately while warm, using a spoon to scoop the creamy avocado and egg together in every bite.
💡 Chef's Tips
Choose avocados that are just barely ripe; if they are too soft, they will become mushy when baked. If you have extra-large eggs, separate the whites and only use half the whites to prevent a mess on your baking sheet. For an extra flavor boost, sprinkle a little sharp cheddar or parmesan cheese over the eggs during the last 3 minutes of baking. Use a muffin tin to hold the avocados upright if they are particularly round and won't stay still. Always crack your eggs into a separate bowl first to ensure the yolk doesn't break before it hits the avocado.
🍽️ Serving Suggestions
Pair with a side of lightly dressed arugula or spinach for a refreshing crunch. Serve alongside a bulletproof coffee or a hot herbal tea for a complete keto morning. Add a dollop of sriracha or hollandaise sauce on top for a luxurious, spicy finish. Accompany with keto-friendly almond flour toast points for dipping into the runny yolk. A side of smoked salmon slices adds an extra layer of protein and salty elegance.