Chipotle Avocado Egg Boat


  • 1 avocado, halved and deseeded
  • 2 eggs
  • 1/2 teaspoon (2 ml) chipotle chili powder
  • salt to taste
  • pepper to taste


Preheat oven to 350 F/ 180C/ Gas Mark 4. Split the avocado into two halves and carefully remove the seed. Scoop enough of the avocado flesh out to make enough space for one egg to be cracked into each half. Cut a very thin slice off the back skin side of each avocado half, so that avocado will rest securely on the baking sheet. Place the avocado halves on a baking sheet covered with parchment paper. Carefully crack one egg into each half of the avocado, until avocado is full. Dust the top of each egg with half of the chipotle powder. Salt and pepper each avocado boat to preference. Gently carry the cookie sheet and bake until the eggs set to your preference. Cooking time will depend on the size of the avocado and eggs used. Ten to fifteen minutes will begin to gently set the eggs, longer and they will be less poached and more over hard. Enjoy!

Base recipe yields 2 servings of one half avocado and one egg a piece.

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About This Recipe

This is a simple and delicious way to make a filling and incredibly nutritious breakfast with a hint of heat. Enjoy!

Recipe Macros per Serving

Protein: 7.5 gram(s)

Carbs: 8.9 gram(s)

Fiber: 6.8 gram(s)

Fat: 18.9 gram(s)

Calories: 223.8

Net Carbs: 2.1 gram(s)