Description
Avocado egg boats are such an easy dish to make! They are tasty, creamy, and so pretty to look at. Plus, they only take a few minutes to make!
Ingredients
Scale
- 2 large avocados
- 4 eggs
- Reynolds Wrap Non Stick Foil
- 1 teaspoon white miso paste
- 6 cherry tomatoes, diced
- 1 tablespoon chopped flat parsley
- 1 scallion, finely chopped
- Squeeze of fresh lime or lemon juice
- Salt and freshly ground pepper
Instructions
- Preheat oven to 425ºF.
- Wash the avocados, dry them, and slice in half, lengthwise. Remove the pit.
- Using a spoon, scoop up some of the flesh until there’s about 3/4 of an inch of flesh left around the edges. Save the scooped up flesh and place it in a bowl. Set aside.
- Break an egg into a small bowl and transfer the egg yolk to an avocado half. Scoop some of the egg white and add it until the avocado half is almost full. Leave a little empty space on top so it doesn’t spill over when you move the avocado half. Do the same for the remaining avocado halves.
- Cover a small baking sheet, including the edges, with Reynolds Wrap® Non-Stick Aluminum Foil, with the dull side facing up, and place the avocado boats on top.
- Bake for 15-20 minutes, depending on how you like your eggs done. Check after 10 minutes to see the doneness – every oven is different so it’s best to check every few minutes to make sure the eggs don’t overcook.
- While the avocado boats are baking, add the miso paste and cherry tomatoes in a bowl and stir until combined. Add the parsley and scallion and stir. Lightly mash the leftover avocado and add it to the tomato mixture. Add a squeeze of lemon or lime juice, and stir. Set aside.
- Check on your avocado boats and take them out of the oven. Unwrap them and transfer them to a serving plate.
- Top with avocado mixture, season with salt and pepper, and serve.
Nutrition
- Serving Size: 1 avocado half
- Calories: 205
- Sugar: 2.9g
- Sodium: 81.8mg
- Fat: 15.5g
- Saturated Fat: 3g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 10.4g
- Fiber: 5.9g
- Protein: 8.6g
- Cholesterol: 186mg
