Keto Avocado Egg Boats with Bacon Bits

Avocado boats sail from modern American brunch culture, where creamy ripe halves cradle baked eggs for an easy one-pan morning. Crispy bacon bits and melted cheddar finish these cups with savory crunch and a fresh chive sparkle.

Serves 2 · 8 min prep · 16 min cook

Estimate for one serving

• 520 cal
• 26g protein
• 12g carbs
• 42g fat
• 3g fiber

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Ingredients

• 2 medium ripe avocados
• 4 large eggs
• 4 strips cooked bacon
• 1/3 cup shredded cheddar cheese
• 2 tbsp chopped fresh chives
• 1/4 tsp salt
• 1/4 tsp black pepper
• to taste (optional) hot sauce

Instructions

1. 1Preheat the oven to 400°F and line a small sheet pan with parchment for easy cleanup.
2. 2Halve the avocados lengthwise and carefully remove the pits. Scoop out a little extra flesh from each half to widen the well so an egg can sit snugly.
3. 3Place the avocado halves cut-side up on the prepared pan, nesting them close together so they stay upright.
4. 4Crack one egg into each avocado well; if any white overflows, that is fine—it will set on the pan.
5. 5Season the eggs lightly with salt and black pepper.
6. 6Crumble or finely chop the cooked bacon into bits and scatter them over and the eggs along with the shredded cheddar.
7. 7Bake for 14 to 18 minutes, until the egg whites are set and the yolks are still slightly soft or cooked to your preferred firmness; cheese should be melted and lightly golden.
8. 8Remove from the oven, sprinkle with fresh chives, add a few dashes of hot sauce if you like heat, and serve the boats hot with a spoon.