Two of my favorite breakfast foods are eggs and avocados. So I decided to combine the two into a nutritious, protein-packed breakfast that's not only easy to make, but also delicious.
Both eggs and avocados are super nutritious and dense, and fill me up for the busy day ahead, so when I started seeing the cute egg avocado boats all over Pinterest I knew I wanted to give them a try.
The only problem was, I wasn't excited about heating the oven up just to make my breakfast, especially in the heat of the summer.
So I played around a bit and came up with an easy stove top version - no oven required.
Easy Cheesy Stove Top Egg Avocado Breakfast Boats
Two ripe avocados
Four fresh eggs
2 Tablespoons fresh basil
4 T shredded cheese (Swiss, cheddar, whatever you've got)
Olive oil
Salt & pepper
Cut each avocado in half, remove the pits, and scoop out a bit more of the flesh with an ice cream scoop to make room for the egg. Press each half down a bit to flatten the bottom so your 'boat' will sit level and the egg won't dribble out.
Heat olive oil in a cast iron skillet until shimmery and then sear each avocado, flesh side down, until just golden.
Meanwhile, separate the eggs, keeping the yolks intact, and lightly whisk the whites with the herbs, salt and pepper.
Turn heat down to low and set each avocado half upright in the skillet. Carefully divide the whites between the four avocado halves and then cook, covered, until the whites are nearly set and no longer opaque.
Carefully spoon a yolk in top of each boat, trying to keep the yolk from breaking, and then sprinkle the cheese on top. Continue to cook covered for another few minutes until the cheese melted and bubbling and the yolk is cooked to your preference.
Top with fresh cracked pepper and salt, garnish with a sprig of basil, if desired.
