I've seen an onslaught of pictures for Baked Eggs in Avocados Boats on Pinterest for awhile now. That particular concoction looks healthy and yummy because:
1) egg yolk and avocado are both creamy and savory, thus complimentary.
2) baking both ingredients ensure no extra oils are needed, lowering the calories (although I don't mind them).
I look forward to baking some for my younger sister next time I'm in Kansas City, but for now...I shall to stick to scrambled eggs because my boyfriend dislikes runny egg yolks.
This is the part where I sigh heavily, because who doesn't like over-easy eggs?
I'm hoping to convert him one day. Over-easy eggs take half the time to fix, at least for me. Cause I jazz up my scrambled eggs. Boring, bland eggs are the worst. It only takes a few extra minutes, so I shouldn't gripe. Plus, they're eons better than the
I've been making pan fried avocado, paired with eggs, and bacon for years now.
My sister can attest to this. However, two days ago the muses spoke to me, and I combined my typical breakfast fare.
I may never go back to eating them separately.
Every forkful had a mix of bacon infused avocado and savory pastured eggs and every other bite a crunchy, peppery bacon chunk. Unfortunately, I only made one avocado boat for myself. I could EASILY have eaten two. Maybe that's for the best.
But enough with my yapping. Here's the recipe so you can make this glorious breakfast for yourself.
P.S. I'll also include tips afterward for how to make it vegetarian, if that's how you roll. I'd like to make more vegetarian meals, but when I do my boyfriend makes a goofy, quizzical face and asks "where's the food?"
We mid-westerners are often meat and potatoes folk. Hard habit to break. Good news, though. I am sneaking spinach and kale into his diet by feeding him green smoothies—you can't taste it. :)
Avocado Boats with Scrambled Eggs & Bacon
Pan fried avocado boats filled with savory pastured scrambled eggs and topped with thick-cut peppered bacon make a quick and comforting breakfast. Alternately, you can substitute black beans instead of bacon, adding salsa and cilantro, for an equally tasty vegetarian version.
3 pieces of thick-cut peppered bacon, cut in half to make six smaller pieces
1 large avocado, cut in half, pit and skin removed
4 pastured eggs
1 tablespoon of milk (whatever type you prefer)
1 tablespoon fire-roasted hatch green chiles from a can
Sea salt and cracked black pepper, to taste
4-5 thin slices from a red onion, diced
4-5 cherry or grape tomatoes (organic if possible), quartered or halved
Fry bacon in a cast-iron skillet on medium-high heat until it reaches your desired crispness, flipping halfway through. While the bacon is cooking, slice the avocado in half lengthwise, remove the pit and scoop the flesh out using a spoon. Discard pit and skin. Set aside avocado halves (boats). Crack eggs into a bowl, add milk, then salt and pepper to taste. Stir until yolks are thoroughly mixed with the whites. Add in green chiles and stir once to incorporate. Dice the red onion and slice the tomatoes.
When bacon is cooked, set it on a plate covered with paper towel to absorb the grease. Remove all but 1-2 teaspoons of grease from the pan. Dispose of it in the trash can (not the sink!!) or pour it into a glass jar with a tight-fitting lid to store in the fridge. (You can use bacon grease as an oil to cook all sorts of wonderful dishes like green beans and steak.) Using the same pan on medium heat, pan fry the avocado halves with the sliced side down for 2-3 minutes. Remove from pan and plate them, cut side up.
Immediately pour scrambled egg mixture into pan and reduce heat to medium-low. Using a rubber spatula, stir eggs around every 30 seconds or so until they are cooked through. Sprinkle a dash of sea salt over each avocado boat, then scoop 1/2 the scrambled eggs into each avocado. Season the eggs to your taste (salt, pepper, hot sauce, etc.) Top each boat with three pieces of bacon.
If you prefer no meat, omit the bacon and use homemade beans instead. Season the avocados with garlic powder before pan frying. Top boats with salsa and chopped cilantro.
Keep Reading! More Recipes From The Rising Spoon:
- Pan-Fried Avocados Stuffed with Pulled Pork
- Bacon, Egg, Cheddar & Kale Breakfast Muffins
- What is Bulletproof Coffee + The Benefits of Grass-Fed Butter & Coconut Oil in Your Coffee
- Crock-Pot Chicken with Tomatillo Salsa, Black Beans & Green Chiles
- Cast-Iron Baked Peach Chicken
What's your favorite way to highlight avocado in a meal?
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