22 minutes
A delightful combination of creamy avocados and runny eggs, infused with lime and served with optional garnishes and warm tortillas.
Avocados, halved and pitted
each
Eggs, drained
each
Limes, juiced
each
to taste
to taste
Chopped Cilantro, optional
to taste
Sliced Scallions, optional
to taste
Sliced Chiles, optional
to taste
Warm Flour Or Corn Tortillas
to taste
1. Preheat Oven
Adjust your oven rack to the middle position and preheat it to 450°F. While the oven heats up, line a large rimmed baking sheet with aluminum foil to catch any drips and make cleanup easier later.
2. Prepare Avocados
Take your avocados and carefully cut each one in half. Remove the pit from each half. Using a spoon, scrape out about 1.5 tablespoons from the center of each avocado half to create enough space for an egg. Squeeze some lime juice over the avocados to prevent them from browning and add a bit of zesty flavor. Lightly season the avocado halves with kosher salt.
3. Add Eggs to Avocados
Place the prepared avocado halves on the lined baking sheet, cut side up. For the eggs, set a small sieve over a small bowl and crack an egg into the sieve to drain the watery parts of the egg white. This step ensures a better consistency and fit inside the avocado. Carefully pour the drained egg into the hollowed-out center of one avocado half. Repeat this process for each avocado half. Season the eggs with a sprinkle of salt and freshly ground black pepper.
4. Bake
Place the baking sheet in the oven and bake for about 12 to 14 minutes, until the egg whites are set but the yolks remain runny. Keep an eye on them toward the end of the cooking time to achieve your preferred level of doneness.
5. Garnish and Serve
Once baked, remove the avocado egg boats from the oven. If desired, garnish with chopped cilantro, sliced scallions, and sliced chiles for an extra burst of flavor. Serve immediately with warm flour or corn tortillas to complete this delicious and satisfying meal. Enjoy!
Add shredded cheddar, crumbled feta, or goat cheese before baking.
Add a sprinkle of cheese like a Mexican blend, feta, Parmesan, or mozzarella on top of the eggs before baking.
Use scrambled tofu, or add bacon, chorizo, or smoked salmon for a protein-rich variant.
Sprinkle chopped cooked bacon or pancetta for a savory crunch, either before or after baking.
Mix chopped herbs like cilantro, dill, or chives with the lime or use as a garnish post-baking.
Choose one that's just ripe enough—firm but yields slightly to pressure to ensure the best base for your egg boats.
Sprinkle salt on both the avocado and the egg, finishing with a specialty salt like Maldon for flavor and texture.
Preheat your oven and bake just until the egg whites are set but the yolks are still runny to avoid overbaking the avocado.
Enhance visual appeal and flavor with lime zest, a drizzle of olive oil, or a side of pico de gallo.
Use freshly squeezed lime juice to enhance the avocado, starting with a teaspoon per half and adjusting to taste.
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