Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, avocado boats. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
It's creamy texture pairs perfectly with a just set egg and crispy bacon. These keto taco stuffed avocado boats are the perfect low carb meal for the summer time! There's something about summer that makes me crave Mexican food - tacos, burritos, guacamole, salsas, agua frescas.
Avocado Boats is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Avocado Boats is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have avocado boats using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Avocado Boats:
- Make ready 2 Avocados,
- Get 4 Eggs,
- Take 1/4 Cup Olive Oil,
- Prepare 1 Clove Garlic Finely Grated,
- Get 1/2 TSP Chili Flakes,
- Get Japanese 7 Peppers / Shichimi Togarashi, 1/2 TSP
- Take 1/2 TBSP Nori Flakes,
- Take Pinch Matcha Salt,
The mayonnaise adds even more healthy fats and protein to the avocado boat. This is the easiest healthy avocado boat of them all. An incredibly fresh tuna salad served in pitted avocado halves. The salad is a simple combination of Bella Portofino Yellowfin tuna, green olives, sun-dried tomatoes, red onion, Italian parsley, and fresh lime juice.
Instructions to make Avocado Boats:
- Pls visit: https://www.fatdough.sg/post/croque-madame for the matcha salt recipe.
- Preheat oven to 220 degree celsius or 425 fahrenheit. Slice the avocados in halves, lengthwise. Twist to separate. Remove and discard the pits.
- Scoop out about 1 TBSP of avocado to create a large hole. Transfer the avocado onto a baking tray lined with parchment paper. You can slide an oven-proof spreading knife underneath the avocado to keep it balanced and stable.
- Crack an egg into a fine sieve over a small bowl without breaking the yolks. This is to drain off any excess runny egg whites. Gently slide the egg into the large hole. Repeat the process for the remaining eggs.
- Wack into the oven and bake until the eggs are set, depending on your preference of the doneness. Remove from the oven. In a skillet over medium heat, add the olive oil. When you insert a wooden chopstick and it starts bubbling, the oil is ready.
- In another small bowl, add garlic, chili, togarashi and nori. Carefully pour the hot oil into the bowl. Stir to combine well and set aside for about 15 mins to allow the oil to be infused.
- Drizzle this oil mixture over the avocado. Sprinkle some matcha salt over the top. Serve immediately.
The flavor of these Tuna Avocado Boats reminds me of a classic Nicoise salad, and is bright in flavor and full of texture! There are a million reasons why we love avocados. High up on the list is this one: they happen to be the perfect shape to serve as "boats" that can ferry eggs directly into your mouth. For these Baked Egg Avocado Boats I decided to combine two of my favorite things. The creaminess of the baked avocado is just heaven when paired with the runny yolks of these baked eggs.
So that’s going to wrap it up for this special food avocado boats recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
