The original recipe for Baked Eggs in Avocado Boats called for enlarging the pit holes in the avocado and gently dropping an egg in the enlarged hole then not spilling the egg out of the avocado as you are transferring it to the oven. I don’t have that much coordination on my best days. I loved the ideas so much though, I decided to get all chefy and deconstruct the egg boats into something a little more in line with my coordination level and the Whole 30 so I omitted the cheese and hot sauce.
This recipe is good as it is but you could really mix it up. You could add bacon or any left over meat you have around. You could spice it up with taco season or any mix of herbs or spices you like. Add a simple vegetable and you have a Whole 30 compliant breakfast, lunch or dinner.
Baked Eggs and Avocado
Adapted From The Toss Your Salad Cookbook
1 medium avocado
1 roma tomato
2 tsp chopped onion
1 -2 cloves garlic, minced
Preheat your oven to 400 degrees. Spray a 4 x 4 inch oven safe pan with non-stick cooking spray, set aside. In a small bowl, scrape out the avocado into a bowl and mash it well. Crack eggs over the mashed avocado. Top the eggs with tomato, onion and garlic. Bake at 400 degrees for 15 minutes or until the eggs are cooked to your liking.