Description
These Southwestern Avocado Egg Boats are a great breakfast option full of healthy fats and lots of south of the border flavor!
Ingredients
Units
Scale
For the boats:
- 3 medium-large avocados
- 1/2 Tablespoon olive oil
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 3 eggs
- 1/8 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- finely shredded cheese
- salsa
- cilantro, optional
For the avocado cream:
- Avocado flesh (scooped out from the avocados used for the boats)
- 1/4 cup plain Greek yogurt
- 2 Tablespoons lime juice
- pinch of salt
Instructions
- Preheat oven to 425 degrees F.
- Slice the avocados in half and remove the pit. Scoop out some of the avocado flesh, leaving a rim around the edge (reserve the flesh for the avocado cream, recipe below). Set the avocado halves on a foil lined baking sheet, or in a baking dish.
- In a skillet over medium heat, saute the onions and bell peppers in the olive oil for about 5 minutes. Set aside.
- Crack the eggs into a medium size bowl and whisk well. Next, mix in the spices and seasonings. Stir in the onions and bell peppers.
- Pour the egg mixture into the avocado halves, filling each about 3/4 full. Sprinkle cheese evenly among the 4 boats. Bake for 15-18 minutes or until the eggs are done.
- Serve hot topped with salsa, cilantro, and avocado cream (instructions below).
For the avocado cream:
- While the avocado egg boats are baking make the avocado cream. In a small food processor (I use this Ninja blender), place the reserved avocado flesh, Greek yogurt, lime juice and salt. Pulse/blend until smooth and creamy. Serve atop the avocado egg boats.
- There will be more than enough than you can use on the avocado egg boats – use it as a dip for chips, or serve atop baked potatoes, nachos, on sandwiches or anything else you desire!
Nutrition
- Serving Size: 1 "boat"