Discover the perfect breakfast or brunch delight with our irresistible Poached Egg Avocado Boats! This vibrant dish combines creamy avocados with perfectly poached eggs, creating a wholesome and satisfying meal that’s not only delicious but also Instagram-worthy. In just 15 minutes, you can whip up this American classic that’s packed with nutrients and flavor. Whether you’re looking to impress guests or simply treat yourself, these avocado boats are the ultimate way to elevate your morning routine. Ready to dive into this culinary adventure? Let’s get started!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ripe avocados, halved
- 4 eggs
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, optional
Instructions
- Carefully slice the ripe avocados in half and remove the pit. Create a slightly larger cavity in each avocado half by scooping out a bit more flesh with a spoon to accommodate the egg.
- Fill a wide, shallow pan with about 3 inches of water. Bring the water to a gentle simmer and add a splash of white vinegar, which helps the egg whites coagulate more quickly.
- Crack each egg into a small ramekin or cup. This allows for more precise placement into the avocado halves.
- Gently slide each egg into the prepared avocado cavities. Ensure the pan's water is just barely simmering, with small bubbles barely breaking the surface.
- Carefully lower the avocado halves into the simmering water. Poach for approximately 3-4 minutes, or until the egg whites are set but the yolks remain soft and runny.
- Remove the avocado boats using a slotted spoon, allowing excess water to drain.
- Season generously with salt and freshly ground black pepper. Sprinkle red pepper flakes for an optional spicy kick.
- Serve immediately while the eggs are still warm and the avocado is fresh. Consider garnishing with chopped herbs like chives or parsley for added flavor and visual appeal.
Tips
- Choose the Right Avocados: Make sure your avocados are ripe but firm. They should yield slightly to gentle pressure without being overly soft.
- Vinegar Magic: Adding a splash of white vinegar to the simmering water helps the egg whites set faster, resulting in a neater poach.
- Use Ramekins: Cracking the eggs into small ramekins before adding them to the avocado halves allows for better control and prevents any mess.
- Keep an Eye on the Heat: Ensure the water is at a gentle simmer, not a rolling boil, to avoid breaking the eggs apart.
- Perfect Timing: For runny yolks, poach the eggs for about 3-4 minutes. If you prefer firmer yolks, leave them in for an additional minute or two.
- Season Generously: Don’t skip the salt and pepper! They enhance the flavors of the dish. Consider adding a dash of your favorite hot sauce for an extra kick.
- Garnish for Flair: Fresh herbs like chives or parsley not only add flavor but also make your dish visually appealing.
- Serve Immediately: Enjoy these avocado boats right away for the best taste and texture. They’re best when the eggs are warm and the avocados are fresh!
Nutrition Facts
Calories: 390kcal
Carbohydrates: 20g
Protein: 14g
Fat: 32g
Saturated Fat: 5g
Cholesterol: 370mg
