Best Avocado Boats

About

Packed with healthy fats, these delicious breakfast bites combine omega-3-rich eggs with full-fat cream to create the best keto scrambled egg. Complemented by the salty crunch of bacon and the smooth silkiness of avocado, these little boats are a great way to start your day. This simple recipe is ready in less than ten minutes. They're perfect for a quick weekday breakfast or for a lazy weekend, and they're also great fun for kids! Whether they’re Keto or not, the whole family can enjoy this recipe – the making or just the eating. You can read more about choosing the right type of avocados for the recipe below, in case you’re new to the avocado trend.

Choosing the right avocados

Use avocados that are just ripe or they can be slightly under-ripe. If the avocados are over-ripe, they’ll be too soft to peel and work with, unless you don’t mind the mess. You can extend the life of your avocados by leaving them out until they’re just becoming soft. Then, store them in your refrigerator to slow down the ripening process, making the avocados last longer.

More egg toppings

Try adding a dollop of sour cream or Greek yogurt on top of your eggs for a tangy flavor and even creamier texture. A sprinkle of shredded cheese will melt nicely over the hot scrambled eggs too. Trade out the bacon for pancetta or chopped prosciutto for a salty twist. You can read in the comment section what other users have done with their Keto avocado boats for breakfast!

Meal prep tips

Prepare both the bacon and scrambled eggs in advance. Store these items separately in your refrigerator in sealed containers. Then, at mealtime, simply peel your avocado half and fill it with the egg mixture. You can microwave the entire dish together or re-heat the egg before spooning it into your avocado.

Ingredients

2 avocado, California (black skin) avocado
2 large egg
2 ⅛ tablespoon cream
2 medium slice (yield after cooking) bacon
1 tablespoon butter without salt
⅛ teaspoon salt
1 ⅛ teaspoon black pepper

Instructions

Prepare the avocados by halving them and removing the pits. Peel the skin away from the fruit, and discard the skin and pits. Leave the naked avocado halves aside for later.
Dice your bacon and add it to a large frying pan. Cook the bacon over medium-high heat and cook for 3 minutes until crispy. Reserve the cooked bacon to the side with the avocados.
While the bacon cooks, add the eggs to a mixing bowl with the cream. Season the mixture generously with salt and pepper. Whisk the ingredients until they’re smooth.
Heat the butter in a pan over a low-medium heat. Pour the egg mixture into the melted butter and allow it to settle for a minute before stirring. Then, cook the eggs through until soft and fluffy, stirring regularly.
Divide the scrambled egg mixture evenly between the four avocado halves, and sprinkle the crispy bacon on top. Season with salt and pepper and scatter with fresh chives as a garnish. Serve immediately.