Keto avocado egg boats
Keto avocado egg boats with melted cheddar. A warm baked breakfast where the avocado keeps the carbs very low.
At a glance
- Serves 2
- Prep time: 5 min
- Cooking time: 15 min
- Total time: 20 min
- Calories: 520 kcal per serving
- Protein: 22 g
- Fat: 45 g
- Carbs: 5 g
Ingredients
- 2 avocados
- 4 organic eggs
- 50g cheddar
- 1 pinch of salt
- 1 pinch of pepper
Method
You’ll need: oven · baking tray · chopping board · knife · grater
- Halve the avocados, remove the stones and make the hollow a little bigger with a tablespoon.
- Place the halves on a baking tray so they don't tip over or roll away in the oven.
- Crack one egg at a time and let it slide slowly into the hollows of the avocados.
- Coarsely grate the cheddar and sprinkle it over the egg with plenty of salt and pepper.
- Bake the boats for 15 min at 200 °C (180 °C fan), until the cheese is crisp and the egg white has set.
Good to know
Baking avocados warm changes their texture enormously. Filled with an egg, the little halves become a hearty breakfast.
Swaps
Cheddar → feta (cheddar melts brilliantly, but feta brings a strong salty note if you like it more savoury).
Cooking tips
Cut a tiny, flat slice off the rounded underside of the avocado so the boat sits completely level on the tray.
Storage
Warm avocado oxidises extremely quickly in the air. Always serve this dish hot, straight from the oven.
Allergens
Contains egg and milk. Completely gluten-free and nut-free.
