Baked Avocado Egg Boats with Bacon and Hot Honey

Why You’ll Love This Recipe

• Satisfying, protein-packed breakfast or brunch with minimal cleanup.
• Bright lemon and chili flakes wake up the creamy avocado and jammy yolk.
• Custom finish: sweet heat with hot honey or savory pop with salsa.
• Hands-off baking means you can prep toppings while the eggs set.

Grocery List

• Produce: Hass avocados, lemon, fresh chives
• Dairy: Large eggs
• Pantry: Thick-cut bacon, red chili flakes, kosher salt, black pepper, hot honey or salsa

Full Ingredients

For the Avocado Egg Boats

• 2 ripe but firm Hass avocados (8–10 oz each)
• 4 large eggs
• 1 tsp finely grated lemon zest (from about 1 lemon)
• 2 tsp fresh lemon juice
• 1/2 tsp red chili flakes (adjust to taste)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Toppings

• 2 slices thick-cut bacon (about 2 oz), cooked crisp and crumbled
• 2 tbsp finely chopped fresh chives
• 4 tsp hot honey or 1/4 cup salsa (pico de gallo or roasted tomato)
• Optional: extra chili flakes and lemon zest for finishing

Step-by-Step Instructions

Step 1: Preheat and set up the pan

Heat the oven to 400°F (200°C). Line a small baking dish or ovenproof skillet with parchment. Form four 2-inch-wide “donut” rings out of aluminum foil to cradle the avocado halves so they sit level and do not tip.

Step 2: Cook the bacon

Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer to a paper towel–lined plate, then crumble. Alternatively, use pre-cooked bacon to save time.

Step 3: Prepare the avocados

Halve the avocados lengthwise and remove the pits. Using a spoon, scoop out 1–2 teaspoons of flesh from each cavity to widen the well so it will hold an egg. If needed, shave a thin slice off the bottom of each half so it sits flat. Place the halves in the foil rings in your baking dish.

Step 4: Season with lemon and spices

Brush or drizzle the cut surfaces with the 2 teaspoons lemon juice to prevent browning and add brightness. Sprinkle evenly with the kosher salt, black pepper, red chili flakes, and lemon zest.

Step 5: Add the eggs and bake

Crack each egg into a small bowl. Carefully slide one yolk into an avocado half, then add just enough egg white to fill the well (you may not use all the white). Bake until the whites are set and the yolks are to your preference, 13–16 minutes for slightly runny to jammy yolks, or 17–19 minutes for fully set yolks. Rotate the pan halfway if your oven has hot spots.

Step 6: Finish and serve

Let the avocado eggs rest 2 minutes. Top each with crumbled bacon and chives. Finish with either a 1-teaspoon drizzle of hot honey or a generous spoonful of salsa. Add a pinch of extra chili flakes or lemon zest if you like. Serve warm.

Pro Tips

• Choose avocados that are just-ripe and still firm for easy scooping and clean edges.
• Hollow the wells enough to fit the egg; removing 1–2 teaspoons of flesh prevents overflow and ensures even cooking.
• Crack eggs into a cup first so you can control how much white you add—this helps the whites set faster.
• Stabilize the halves with foil rings or nestle them in a muffin tin to keep them level.
• For a slightly faster set, preheat the empty baking dish for 3 minutes before adding the avocados.

Variations

• Southwest Style: Use salsa verde, add a pinch of cumin before baking, and finish with crumbled cotija and cilantro.
• BLT Twist: Top with chopped cherry tomatoes and a few arugula leaves along with the bacon and chives.
• Smoky Maple: Swap hot honey for maple syrup and finish with a dash of smoked paprika.

Storage & Make-Ahead

These are best eaten fresh. Cook bacon and chop chives up to 3 days ahead; refrigerate separately. If you must store leftovers, refrigerate in an airtight container for up to 1 day. Reheat gently in a 300°F (150°C) oven, covered, for 8–10 minutes, or in the microwave at 50% power for 30–45 seconds. Note that reheating may slightly toughen the egg and darken the avocado.

Nutrition (per serving)

Approximate with hot honey: 275 calories; 22 g fat; 12 g carbohydrates; 7 g fiber; 11 g protein; 470 mg sodium. If using salsa instead of hot honey, subtract about 18 calories and 5 g carbohydrates.