Stuffed avocado egg boats
This recipe is a preview of Julie Daniluk’s New Book We Can Be Sugar-Free. Permission has been granted by Penguin/Random House Canada
SERVES
4
Ingredients
- 2 ripe avocados, halved and pitted
- 4 small eggs
- pink rock or grey sea salt, to taste
- 1 teaspoon Italian seasoning
- 3 slices of turkey bacon (optional)
- 6 olives, chopped (optional)
- 1 tablespoon dairy-free or lactose-free Parmesan cheese
- freshly-chopped chives, for garnish
Directions
- Preheat oven to 325°. Cut the avocadoes in half, then scoop about 1 1/2 tablespoons worth of avocado out of each half. Set aside in a bowl to make guacamole later.
- Place hollowed avocados in a baking dish.
- Crack each small egg and open it over the hollowed out avocado.
- Season with pink salt and Italian seasoning and bake until whites are set and yolks are no longer runny, 25 minutes.
- Meanwhile, in a large skillet over medium heat, cook sugar-free turkey bacon until crisp, about 4 minutes. Transfer to a cutting board and slice into small strips
- Top avocados with turkey bacon, olives (if using), dairy-free cheese, and chives before serving.
