Baked Avocado Egg Boats with Bacon and Chives

Why You’ll Love This Recipe

• Rich, satisfying breakfast or brunch that feels special but takes just 30 minutes.
• High-protein and low-carb with plenty of healthy fats from avocado.
• Everything seasoning, bright lemon, and crisp bacon add big flavor with minimal effort.
• Simple to customize—swap toppings to fit your mood or what’s in the fridge.

Grocery List

• Produce: 2 large avocados, 1 small lemon, fresh chives
• Dairy: 4 large eggs
• Pantry: Thick-cut bacon, everything bagel seasoning, kosher salt, black pepper, neutral oil or cooking spray

Full Ingredients

For the Avocado Egg Boats

• 2 large ripe-but-firm avocados
• 4 large eggs
• 1 tsp neutral oil or cooking spray (to grease the pan)
• 2 tsp fresh lemon juice (to brush the cut surfaces), plus lemon wedges for serving
• 1/8 tsp kosher salt (optional; everything seasoning is salty)
• 1/8 tsp freshly ground black pepper

Toppings

• 3 slices thick-cut bacon, cooked until crisp and crumbled
• 1 1/2 tsp everything bagel seasoning
• 2 tbsp finely chopped fresh chives

Optional Extras

• Pinch red pepper flakes or a few dashes of hot sauce

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 400°F (200°C). Lightly oil a small baking dish or line a muffin tin with a bit of oil; the wells of a muffin tin help keep the avocado halves upright so the egg doesn’t spill. If using a baking dish, crumple small rings of foil to create “nests” that hold the avocados steady.

Step 2: Cook the bacon until crisp

Add the bacon to a cold skillet and place over medium heat. Cook, turning occasionally, until deeply browned and crisp, 6–8 minutes. Transfer to a paper towel–lined plate to drain, then crumble or chop into small pieces.

Step 3: Prep the avocados

Halve the avocados lengthwise and remove the pits. Use a spoon to carefully scoop out 1–2 teaspoons of flesh from each cavity to widen it (save the extra for snacking). Brush the cut surfaces and cavities with 2 teaspoons lemon juice to slow browning. Lightly season the cavities with a pinch of salt and pepper.

Step 4: Set the avocados and add the eggs

Nestle the avocado halves cut-side up in your prepared pan or muffin tin. Crack each egg into a small bowl first (this helps with control and avoids shells). Gently pour one egg into each avocado cavity. If the avocados are small, pour off 1–2 teaspoons of egg white before filling so it doesn’t overflow.

Step 5: Bake until just set

Transfer to the oven and bake 12–15 minutes until the whites are just set and yolks are jammy. For firmer yolks, bake 15–17 minutes. Begin checking at 12 minutes; the exact time depends on avocado size and your pan. Rotate the pan once halfway through for even cooking.

Step 6: Finish and serve

Remove from the oven. Sprinkle each boat with everything bagel seasoning, crumble bacon over the top, and shower with chives. Add a final grind of black pepper and a squeeze of fresh lemon. Serve immediately while warm.

Pro Tips

• Choose avocados that yield slightly at the stem end but are still firm; too soft and they won’t cradle the egg well.
• Muffin tin trick: The wells keep halves stable and catch any egg overflow—super handy.
• Make room for the egg: Scooping out just a teaspoon or two of avocado prevents spills and keeps the yolk centered.
• Control doneness: Pull at 12–13 minutes for runny yolks, 14–15 for jammy, 16–17 for fully set.
• Season smart: Everything bagel seasoning is salty—go light on extra salt and season at the end.

Variations

• Smoked Salmon & Dill: Skip bacon; top with flaked smoked salmon, chopped dill, and a few capers after baking.
• Southwest: Add a spoonful of pico de gallo and crumbled cotija; swap chives for cilantro and finish with lime.
• Caprese: Add halved cherry tomatoes and fresh basil; drizzle with a few drops of balsamic glaze just before serving.

Storage & Make-Ahead

Best enjoyed fresh. You can cook and crumble the bacon and chop the chives up to 3 days ahead (refrigerate separately). Leftover baked avocado boats can be refrigerated for up to 1 day: press plastic wrap directly onto the cut avocado to limit browning. Reheat gently at 300°F (150°C) for 8–10 minutes or microwave in short 15–20 second bursts to avoid overcooking the yolk. Freezing is not recommended.

Nutrition (per serving)

Approximate for 2 boats (1 avocado + 2 eggs + half the toppings): 540 calories; 45 g fat; 9 g carbs; 13 g fiber; 22 g protein; 650 mg sodium. Values will vary based on exact ingredients and seasoning.