Turkey Bacon Avocado Egg Boats

Turkey Bacon Avocado Egg Boats


Serving Size

Go ahead and rock the boat with this delicious and protein-rich breakfast offering. Halved avocados become vessels for turkey bacon topped with egg and a sprinkle of sumac, salt and pepper. After baking, the boats get another shower of onions, pepper and crispy bacon.


4 lg.

avocadoes, halved and pits removed


small or medium eggs

1 tsp.


1 tbsp.

olive oil


medium onion, very thinly sliced


small sweet peppers, trimmed, seeded and thinly sliced

Salt and freshly ground black pepper, to taste


  1. 1. Preheat oven to 450 degrees F.
  2. 2. Cut four slices of bacon in half. Set the avocado halves on a baking sheet. If they do not sit flat cut a thin slice off the body to steady them. Lay one half piece of bacon across each avocado cup. Crack an egg onto each piece of bacon, sprinkle with sumac, salt and pepper. Bake 12-15 minutes, until the eggs are cooked to desired doneness.
  3. 3. Chop all the remaining bacon.
  4. 4. While the eggs are baking cook the onion. Warm the olive oil in a large, non-stick skillet over medium-high heat. Add the onion and sauté until nicely browned. Remove with a slotted spoon and drain on paper towels. Add the chopped bacon to the pan and sauté until hot and crispy. Drain on paper towels.
  5. 5. To serve, set two avocado halves on each of four plates. Sprinkle the tops with onions, peppers and bacon, letting some scatter onto the plates. Serve immediately.
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