Baked Eggs in Avocado Boats | JOY of KOSHER with Chef Eitan Bernath

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor with fewer calories.

Cut the avocados in half lengthwise against the pit, using a sharp knife to follow the pit as a guide.

Twist the avocado halves to separate them and remove the pit.

Grease the bottom of a casserole dish with extra virgin olive oil.

Season the avocado halves with kosher salt.

Crack an egg into each avocado half, being careful not to break the yolk.

Season the eggs with kosher salt and black pepper.

Sprinkle red pepper flakes over the eggs for added flavor and heat.

Place the avocado halves in the preheated oven at 350°F for 15 to 20 minutes, adjusting time based on desired yolk consistency.

Prepare a tomato basil salad by soaking basil in water to keep it fresh.

Roll the basil leaves tightly and slice them thinly.

Mix sliced basil with diced tomatoes, adding kosher salt and black pepper to taste.

Add shavings of Parmesan cheese to the tomato basil salad and mix well.

Remove the baked avocado egg boats from the oven, checking for desired doneness of the eggs.

Plate the avocado egg boats and serve with the tomato basil salad on the side, garnished with additional basil leaves and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens