Mexican Egg Boats
vegetarianketolow-carbgluten-freebreakfastsnackMeal-Prep
This Mexican-inspired avocado egg boat uses pepper jack cheese, chunky salsa, and fresh cilantro for a south-of-the-border flavor. Be sure to drain the salsa so the egg bakes, not poaches. Get the simple recipe + air fryer directions here.
Ingredients
- 2 ripe avocados, halved and pitted
- 4 small eggs
- Salt and pepper
- 2 tablespoons shredded pepper jack cheese
- 2 tablespoons salsa (thick, not runny, drained on a paper towel)
- Fresh cilantro, chopped
- Hot sauce for finishing
Steps
- 01Halve avocados, scoop extra flesh.
- 02Crack an egg into each half.
- 03Spoon a small amount of drained salsa next to the yolk. Top with pepper jack.
- 04Season with salt and pepper.
- 05Ready for the air fryer.
- 06Top with cilantro and hot sauce after cooking.
Drain the salsa. This is critical. Watery salsa floods the small avocado well and the egg poaches instead of bakes. A teaspoon of thick, chunky salsa is all you need. The pepper jack melts over the egg and creates a spicy cheese cap.
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How to Air Fry It
- 01Preheat the air fryer to 370°F (188°C).
- 02Season the prepared avocado egg boats with the Everything Bagel seasoning.
- 03Carefully place the avocados into the air fryer basket, ensuring they sit flat so the eggs do not spill.
- 04Cook at 370°F (188°C) for 10 minutes until the egg whites are completely set.
- 05Carefully remove the avocado boats from the air fryer and serve warm.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Do not reheat. The avocado browns and the egg becomes rubbery. Eat fresh only.
Discussion
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