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.
Baked Eggs in Avocado Boats
Servings
4 Servings
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Grease a baking dish with evoo.
- Place avocados cut side up in a baking dish. Season with salt and pepper.
- 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.
- 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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