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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



  • 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


  1. 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.
  2. Place hollowed avocados in a baking dish.
  3. Crack each small egg and open it over the hollowed out avocado.
  4. Season with pink salt and Italian seasoning and bake until whites are set and yolks are no longer runny, 25 minutes.
  5. 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
  6. Top avocados with turkey bacon, olives (if using), dairy-free cheese, and chives before serving.

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