Egg-stuffed avocado boats
Delight in creamy and nutritious Egg-Stuffed Avocado Boats, a perfect blend of ripe avocados, protein-packed eggs, and a zesty salad dressing. Easy to prepare, this wholesome recipe combines light sour cream, mustard, and onions for a burst of flavor in every bite. Ideal for a healthy breakfast or snacks.
- 27 Mar 2024
- Cook time 10 min
- Prep time 10 min
- 2 Servings
- 14 Ingredients
Egg-stuffed avocado boats are a delicious and healthy snack or breakfast option that combines the rich, creamy texture of avocados with the protein-packed goodness of eggs. This easy-to-prepare recipe is perfect for those looking for a nutritious and satisfying dish that is both flavorful and visually appealing.
Ingredients:
Instructions:
Preheat your oven to 425°F (220°C).
- Cut each avocado in half lengthwise and remove the pits. You can scoop out a bit of the avocado flesh to create a larger cavity if needed. This will make more space for the egg.
- Carefully crack each egg into a small bowl. This helps in managing the yolk and white, so you can pour them gently into the avocado halves.
- Place each avocado half in a baking dish so they fit snugly without tipping over.
- Gently pour one egg into each avocado half's cavity. It’s okay if some of the egg white overflows.
- Carefully transfer the baking dish to the preheated oven. Bake for about 15-20 minutes or until the egg whites are set but the yolks are still soft. Adjust based on your preferred egg consistency.
- While the avocados are baking, prepare the dressing.
- In a medium bowl, combine the mayonnaise, light sour cream, mustard, finely chopped onions, and salt. Mix well until the ingredients are thoroughly combined.
- Once the avocados are done baking, remove them from the oven and let them cool slightly.
- Drizzle the mayonnaise mixture over the baked eggs and avocados, or serve it on the side for dipping.
- Garnish with any additional toppings you prefer, such as chopped parsley, chives, or a sprinkle of black pepper.
- Serve the egg-stuffed avocado boats warm. These boats make a fantastic breakfast, brunch, or even a light lunch!
Tips:
- Choose ripe avocados that are slightly soft to the touch but not mushy to ensure they hold their shape when stuffed.
- Use a small spoon to gently scoop out some avocado flesh to make room for the eggs, but be careful not to puncture the skin.
- Feel free to add your favorite toppings such as chopped herbs, bacon bits, or cheese to enhance the flavor.
- For perfectly cooked eggs, bake until the whites are set but the yolks are still runny, or adjust cooking time based on your preferred egg consistency.
- Serve with a side of whole grain toast or a simple salad to make a complete meal.
Egg-stuffed avocado boats are not only visually appealing but also a powerhouse of nutrients, offering a delectable combination of flavors and textures. Whether you're hosting a brunch or looking for a quick, nutritious meal, this recipe is sure to impress and satisfy.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 640kcal | 26% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 14g | 36% |
| Sugar 4.60g | 5% |
| Fat | |
| Fat 55g | 64% |
| Saturated 10g | 35% |
| Cholesterol 470mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 410mg | 75% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 3.52mg | 22% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 250ug | 62% |
| Vitamin B12 1.17ug | 49% |
| Vitamin C 22mg | 24% |
| Vitamin E 7mg | 44% |
| Vitamin K 77ug | 62% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 3.14mg | 29% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 1180mg | 35% |
| Selenium, Se 40ug | 70% |
| Sodium, Na 1270mg | 85% |
| Zinc, Zn 2.79mg | 25% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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