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Avocado Egg Boats with Bean Salsa

Serves 4.


    Avocado Egg Boats with Bean Salsa

    Egg, cleverly baked inside an avocado and then adorned with colourful salsa, makes it feel like you’ve headed out for a fanciful brunch without leaving the comfort of your own kitchen. In fact, this meal works perfectly for breakfast, lunch, or a weeknight dinner. To keep each avocado half more level so less egg white seeps out onto the baking sheet, try folding up some parchment paper and placing it under the stem end of the fruit.


    Cold shoulder

    Soaking raw onion in cold water for about 15 minutes helps reduce some of its bite without sacrificing the great crunch. Try the same trick for onions to be used in salads.


    Avocado Egg Boats with Bean Salsa


    • 2 large avocados, halved and pits removed
    • 4 large organic eggs
    • 1/4 tsp (1 mL) salt, divided
    • Pinch of black pepper
    • 1/2 cup (125 mL) diced red onion
    • 1 cup (250 mL) cooked or canned black beans, drained and rinsed if using canned
    • 1 small yellow or orange bell pepper, diced
    • 1 cup (250 mL) cherry tomatoes, quartered
    • 1/3 cup (80 mL) chopped cilantro
    • Juice of 1/2 lime
    • Hot sauce (optional)


    Per serving:

    • calories315
    • protein13g
    • fat20g
      • saturated fat4g
      • trans fat0g
    • carbohydrates25g
      • sugars3g
      • fibre12g
    • sodium227mg



    Preheat oven to 400 F (200 C). Scoop out about 1/3 of the flesh from middle of avocado halves. Dice removed flesh and set aside.


    Place avocado halves on parchment paper- or baking mat-lined baking sheet and carefully crack 1 egg into the well of each avocado half. There might be a little overspill of egg white. Season with pinches of salt and pepper. Bake until eggs are to desired doneness, about 17 minutes for still-runny yolks.


    Meanwhile, place red onion in bowl of cold water and let soak for 15 minutes. Drain and toss with reserved avocado, black beans, bell pepper, tomatoes, cilantro, lime juice, and a couple of pinches of salt.


    Place avocado egg boats on serving plate and scatter salsa about. Top with hot sauce, if desired.



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    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.