By Maisie St.+James
Preheat your oven to 425°F (220°C).
Cut the avocado in half lengthwise and remove the pit. Scoop out a little bit of avocado flesh from both halves to create a small well. Place the avocado halves on a baking sheet to stabilize them during baking.
Crack one egg into each avocado half, allowing the egg white to spill over slightly if necessary. Season with salt and pepper to taste.
Carefully transfer the baking sheet into the preheated oven. Bake for approximately 12-15 minutes or until the egg whites are set and the yolks are cooked to your liking.
Remove the avocado boats from the oven and let them cool slightly.
Top each avocado half with 1 tablespoon of fresh tomato salsa and sprinkle with chopped cilantro.
Squeeze lime juice over the finished boats for a zesty kick. Serve immediately.
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This Breakfast Brunch Mexican Healthy recipe is ready in 20 minutes and features medium avocado, small eggs, fresh tomato salsa and other delicious ingredients. Contains 290 calories total.
Preheat your oven to 425°F (220°C).
Cut the avocado in half lengthwise and remove the pit. Scoop out a little bit of avocado flesh from both halves to create a small well. Place the avocado halves on a baking sheet to stabilize them during baking.
Crack one egg into each avocado half, allowing the egg white to spill over slightly if necessary. Season with salt and pepper to taste.
Carefully transfer the baking sheet into the preheated oven. Bake for approximately 12-15 minutes or until the egg whites are set and the yolks are cooked to your liking.
Remove the avocado boats from the oven and let them cool slightly.
Top each avocado half with 1 tablespoon of fresh tomato salsa and sprinkle with chopped cilantro.
Squeeze lime juice over the finished boats for a zesty kick. Serve immediately.
Calories per Serving: 290
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