Pesto Eggs in Avocado Boats
Enjoy a vibrant and healthy brunch with Pesto Eggs baked right into creamy avocado halves. This simple recipe is packed with flavor and perfect for a delightful start to your day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Brunch
- 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
- Optional toppings: cherry tomatoes, red pepper flakes, fresh herbs
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the avocados in half lengthwise and remove the pits.
- Scoop out a little bit of avocado flesh from the center of each half to create a larger well for the egg.
- Place the avocado halves in a small baking dish or on a baking sheet, ensuring they are stable.
- Spoon about 1 tablespoon of pesto into the well of each avocado half.
- Carefully crack one egg into each avocado half, on top of the pesto.
- Season with salt and pepper.
- Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Garnish with optional toppings before serving.
Notes
- Ensure your avocados are ripe but still firm enough to hold their shape.
- If the avocados roll, you can use crumpled foil or a muffin tin to keep them upright while baking.
- Adjust baking time based on how you prefer your eggs cooked.
Nutrition
- Serving Size: 1 avocado boat
- Calories: Approx. 350-400 (will vary based on avocado size and pesto)
- Sugar: Low
- Sodium: Moderate
- Fat: High
- Saturated Fat: Moderate
- Unsaturated Fat: High
- Trans Fat: Negligible
- Carbohydrates: Low
- Fiber: High
- Protein: Moderate
- Cholesterol: Moderate
Find it online: https://spoonsprout.com/pesto-eggs-in-avocado-boats/