Baked Avocado Egg Boats

By scooping out a small amount of avocado flesh, we create space for a whole protein-rich egg while keeping the healthy fats balanced with a touch of low-fat cheese.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 2 medium ripe avocados, halved and pitted · 434 kcal in the whole recipe
• 4 medium eggs · 257 kcal in the whole recipe
• 30g crumbled low-fat feta cheese · 78 kcal in the whole recipe
• A pinch of salt and red pepper flakes

Method

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

   

2. Scoop out about one tablespoon of flesh from each avocado half to make room for the eggs.

   

3. Place the avocado halves on the baking sheet, crack one egg into each hollow, and sprinkle with crumbled low-fat feta.

   

4. Bake for 12-15 minutes until the egg whites are set but the yolks remain runny, then season with salt and red pepper flakes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.