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Baked Eggs in Avocado Boats

Jamie and Chef Eitan Bernath show you how to make a delicious, easy, and kid-friendly Mother's Day brunch. Plus, check out the video for Jamie's fun and easy trick to separate egg yolks and whites.

Make sure to use a great quality extra virgin olive oil. We love Colavita!

Serve these Avocado Boats along with our Tomato Basil Salad.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 ripe avocadoes, sliced in half lengthwise and pitted and a small slice taken off the bottom so the avocado sits flat
  • Kosher salt
  • Freshly ground black pepper
  • 4 eggs
  • Extra virgin olive oil, such as Colavita   


1. Preheat oven to 350°F. Grease a baking dish with evoo.

2. Place avocados cut side up in a baking dish. Season with salt and pepper. 

3. Crack each egg into a bowl. Scoop up a yolk and place in avocado half. (Check out Jamie's trick in the video above). Spoon some of egg whites into avocado without overfilling it. Continue with remaining yolks.

4. Bake avocados for 15 to 20 minutes, or until eggs are set. If avocadoes begin to brown, cover with foil. Serve with Tomato Basil Salad.

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