Ben’s Amazing 4 Pesto Eggs in Avocado Boats
Enjoy a vibrant and flavorful brunch with Pesto Eggs in Avocado Boats. This simple recipe bakes eggs inside ripe avocado halves, seasoned with delicious pesto for a satisfying and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe avocados
- 4 large eggs
- 4 tablespoons pesto
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the avocados in half lengthwise and remove the pits.
- Scoop out a small amount of avocado flesh from the center of each half to create more space for the egg.
- Place the avocado halves in a baking dish.
- Crack one egg into each avocado half.
- Spoon 1 tablespoon of pesto over each egg.
- Season with salt and pepper.
- Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Serve immediately.
Notes
- You can add other toppings like cherry tomatoes, crumbled feta cheese, or red pepper flakes before baking.
- Ensure your avocados are ripe but still firm enough to hold their shape.
- Adjust baking time based on how you like your eggs cooked.
Nutrition
- Serving Size: 1 avocado boat
- Calories: Approximately 350-400
- Sugar: Approximately 2-3g
- Sodium: Approximately 200-300mg
- Fat: Approximately 30-35g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 20-25g
- Trans Fat: 0g
- Carbohydrates: Approximately 10-15g
- Fiber: Approximately 7-10g
- Protein: Approximately 12-15g
- Cholesterol: Approximately 180-200mg
Find it online: https://savorandpin.com/pesto-eggs-in-avocado-boats/