These avocado egg boats baked with crispy bacon are full of healthy fats, protein and 20 vitamins, minerals and antioxidants. Your heart will thank you!
Avocado Egg Boats
This simple low carb recipe takes only 10 minutes and is great for breakfast or a lazy Sunday lunch.
Ingredients
- 1 medium avocado, cut in half, stone removed
- ¼ lemon juiced
- 2 eggs
- 2 bacon rashers, diced
- salt and pepper, to taste
COOK MODE
Instructions
- Preheat your oven to 200°C/392°F.
- Scoop 1-2 tablespoons of avocado flesh from the centre of each half to allow room for the egg. Set aside in a bowl, add the lemon juice and stir through to prevent the avocado from browning.
- Place your avocado halves in a small baking dish. Wedge them close together to ensure they do not tip.
- Crack each egg into the avocado 'hole' and sprinkle with salt and pepper.
- Bake in the oven for 10-12 minutes or until your egg whites are set but the yolks are still a bit runny.
- Meanwhile, heat a small fry pan over high heat and fry the bacon for 5 minutes until crispy. Once cooked, remove and set aside on some paper towel to drain.
- Remove the eggs from the oven when they're set. Sprinkle with the crispy bacon and serve.
Notes
These Avocado Egg boats are great for lunch too! You can double the recipe or add extras if you want to change things up, such as diced tomatoes, herbs or baby spinach.
Nutrition (per serve)
Net Carbs: 2.5gProtein: 16.5gFat: 25gFiber: 4.6gCalories: 301kcal
