Creamy Egg-Stuffed Avocado Boats with Cheddar and Chilli Flakes
Mexican Recipes

Creamy Egg-Stuffed Avocado Boats with Cheddar and Chilli Flakes

In the Oven
serves 4

These egg-stuffed avocado boats are rich, bright and satisfying, with just enough cheddar and chilli to balance the creamy avocado. Baking them in ramekins or a muffin tin keeps everything steady, so the eggs set neatly while the toppings soften.

Serve straight from the oven with lime wedges, hot sauce or a crisp green salad for an easy weekend brunch, light lunch or low-carb supper.

BreakfastBrunchVegetarianGluten-FreeLow-CarbQuick
10 mins prep15 mins cook25 mins total

  1. Heat the oven to 200°C/180°C fan/gas 6. Set the avocado halves cut-side up in small ramekins or the cups of a muffin tin so they sit level.

  2. Scoop a little extra flesh from each avocado half if needed, making enough room for an egg. Season the avocado with salt and black pepper, then spoon 1 teaspoon of cream into each hollow.

  3. Crack one egg into each avocado half. Scatter over the cherry tomatoes, cheddar, spring onions and chilli flakes, keeping the toppings mostly around the yolks.

  4. Bake for 12–15 minutes, or until the whites are set and the yolks are cooked to your liking. If the cheese colours too quickly, loosely cover with foil for the final few minutes.

  5. Finish with a little extra chilli and a squeeze of lime, then serve immediately while the avocado is warm and the eggs are soft.

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