I’d be remiss to not include a couple keto-friendly recipes for those “fat-heads” (my nickname for ketogenic dieters) out there. These boats are healthy and easy to make. Best of all, they provide the needed fat-laden macronutrient distribution to be a true keto-friendly dish.
KETO EGG & AVOCADO BOATS
Makes: 4 servings
Serving size: 1 boat
Prep time: 5 minutes
Cook time: 18 minutes
INGREDIENTS
2 strips bacon, diced
2 avocados, pitted and halved
4 medium eggs
salt and freshly ground black pepper
grated sharp Cheddar cheese
chopped fresh herbs
DIRECTIONS
1 Preheat the oven to 400°F (204°C).
2 In a skillet on the stovetop over medium heat, cook the bacon until crispy and brown, about 6 minutes, or to your desired doneness.
3 Scoop out 1 to 2 tablespoons of flesh from the avocados to create a larger nest for the eggs. Place the avocados in a baking dish lined with foil or parchment paper, ensuring they fit snugly to prevent them from spilling.
4 Crack an egg into each avocado half. (Reserve some of the egg whites for another use if there’s too much egg.) Season with salt and pepper. Top each egg with an equal amount of bacon and cheese.
5 Bake until the whites are set and the yolks are cooked to your liking:
- Softer yolks: 13 to 14 minutes
- Medium yolks: 15 to 16 minutes
- Harder yolks: 17 to 18 minutes
6 Remove the boats from the oven, top with fresh herbs (like chopped parsley or sliced scallions), and serve immediately.
NUTRITION FACTS
per serving
300
23g
7g
13g