Spicy baked Avocado with Egg is a delicious and quick breakfast. Make in advance and reheat in the morning for a simple meal that feels like a fancy brunch. Top with anything you'd like. And to keep it vegan, forget the egg, and stuff with quinoa and pesto sauce for a creamy alternative.
I must confess that I made this recipe with selfish intentions in mind. Over the week my dad told me that we will be host a Mother’s Day brunch for all my family, including relatives coming into the city, i.e., people who don’t just eat plants. Aside from planning a meal around multiple food preferences, I have to admit, I’m not the best planner when it comes to food gatherings. Sure, I’m pretty good at planning breakfast each morning, but cooking for more than four people always adds a layer of difficulty. And since there is an egg cracked and baking into the avocado, I’ve already taken care of the non-plant eaters. But now what about all the vegetarians out there? Well actually no one is truly vegetarian in my family, but hey, I’ve got you covered anyways. Because there in lies the beauty of avocado boats. Just remove the egg and swap it for anything you’d like. Try stuffing it with spicy chickpeas or with quinoa and pesto sauce for a creamy alternative - I mean, what doesn't go well inside an avocado?
And for the mornings that you’re in a pinch for time, I have another idea for you – just bake the avocado boats off the night before and then reheat for a few minutes as you’re getting ready in the morning. And there you have it, an avocado boat that is as decadent in toppings as it is appealing to the eye.
Prep Time: 5 minutes | Cook Time: 10-15 minutes
Ingredients for the Avocado Boat:
- 2 avocados
- 4 organic eggs
- handful of cilantro
- 1 green onion finely chopped
- 1 tablespoon harissa (optional but I love it!)
- chili flakes
- lime juice
- sea salt
Start by preheating the oven to 400F. Cut the avocados in half and scoop out a bit of the flesh from the center (think about digging a little whole in the middle of the avocado without piercing through to the other side) and save the rest for a later salad. Then add a small layer of harissa in the whole. Then crack the egg into the whole – try to get the yolk in the whole while the white part spills over the pan and around the avocado. Add a pinch of salt and let this bake. Once it bakes off, take it out from the oven and add on all your toppings with a squeeze of lime juice. Enjoy!
**Not into eggs? Try this version of the recipe with stuffed + baked avocado with spicy chickpeas! Or add with anything you'd like! Stuff it with quinoa and a dollop of pest sauce for a creamy and vegan alternative.
Have you guys ever tried baking avocados before? They make a great base - just load up the avocado with anything you like, pop it into the oven and there you have it - a simple breakfast fit for a fancy brunch.
Like this recipe? I have a feeling you will love the stuffed + baked avocado with spicy chickpeas! If you try it, let me know how it goes by commenting below!
Hope you guys love this recipe and let me know how you stuff your boats! Remember to tag me on Instagram - #8thandlake - so I can see your lovely creations! There's nothing I love more than seeing your photos and recreations of the meals you find here. Thats what they're here for, to make your own :)
You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)
Lots of love from the West Coast,