Egg + Prosciutto Stuffed Avocado Boats

Ok guys. I’ve been thinking a lot about Easter brunch, and well, brunches in general. I began thinking about all the traditional brunch food and something that could be a fun surprise on the brunch table. And let me tell you.

Avocado boats are where it’s at. These are so cute, so tasty, only THREE main ingredients, and are guaranteed to bring the smiles. I also love that they’re low carb, keto, gluten free, and paleo! If you have a group that loves cheese, you can definitely sprinkle some cheese on top too. But, I decided to keep them dairy free.

I added some picked red onions on top because I had them in my fridge and LOVE the color and flavor they add. I have a “how to” post if you want to make your own pickled red onions! I love having them on my fridge to add to salads and toast and sandwiches.

Anyway, I also wanted to let you know that these avocados were perfectly green and ripe but then after baking they do get some dark spots as you can see in the pictures. Don’t be alarmed, it’s totally normal and tastes amazing!

So let’s make some delicious Egg + Prosciutto Stuffed Avocado Boats!!

First, cut the avocados in half and remove the seeds. Use a spoon to make the center hole of the avocado a little bit bigger. I just put the extra avocado that I scooped into a container and made a small-batch guac with it.

Arrange the avocados on a baking dish so the hole is up.

Then, place the prosciutto into the center of the avocado, wrapping it around the edges of the center hole. You want to maintain that center hole for the egg.

Crack an egg into the center of the avocados and bake them for 15 minutes.

Once they’re done baking, top with chili flakes, chopped chives, black sesame seeds, and a sprinkle of sea salt. I topped mine with some pickled red onions, but you can definitely leave them plain too!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Egg + Prosciutto Stuffed Avocado Boats

You’ll love these Egg + Prosciutto Stuffed Avocado Boats for your next brunch!! This is such a tasty low carb, gluten free, and paleo recipe that is guaranteed to bring the smiles!

Recipe by:Lindsay Grimes Freedman

Prep: 10 minCook: 15 minTotal: 25 min

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Servings: 6 1x

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Ingredients

• 3 ripe avocados
• 6 slices prosciutto
• 6 eggs
• sprinkle of crushed red pepper flakes
• 1 tablespoons chopped fresh chives
• 1 tablespoon black sesame seeds
• sprinkle sea salt
• optional: pickled red onions

Instructions

1. Preheat the oven to 425F.
2. First, cut the avocados in half and remove the seeds.
3. Use a spoon to make the center hole of the avocado a little bit bigger. I just put the extra avocado that I scooped into a container and made a small-batch guac with it.
4. Arrange the avocados on a baking dish so the hole is up.
5. Place the prosciutto into the center of the avocado. You want to line the hole with the prosciutto, wrapping it around the edges of the center circle.
6. Crack an egg into the center of the avocados.
7. Bake them for 15 minutes until the clear part of the eggs are white and no longer translucent.
8. Once they’re done baking, top with red pepper flakes, chopped chives, black sesame seeds, and a sprinkle of sea salt.
9. Optional: I topped mine with picked red onions because it adds such a fun flavor and color!

© The Toasted Pine Nut

Enjoy!! xo