Keto Greek-Style Avocado Egg Boats with Feta and Spinach
A flavorful greek brunch perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 large ripe avocados 4 large eggs 1/2 cup crumbled feta cheese 1 cup fresh baby spinach, chopped Salt and pepper, to taste 1 tablespoon olive oil Optional: cherry tomatoes, fresh basil leaves, and a sprinkle of paprika for garnish
Instructions
- Preheat oven to 400°F (200°C). Cut each avocado in half, remove the pit, and scoop out a small portion from the center to create a well. In a bowl, combine chopped spinach and crumbled feta cheese. Stuff each avocado half with the spinach feta mixture. Carefully crack an egg into a separate bowl, then gently slide it into the well of each avocado. Season with salt and pepper to taste. Drizzle each avocado boat with olive oil and place them on a baking sheet. Bake for 15 20 minutes or until eggs are cooked to your desired preference. Garnish with cherry tomatoes, fresh basil leaves, and a sprinkle of paprika, if desired.
Chef’s Insight
The key to perfect Keto Greek-Style Avocado Egg Boats is using fresh, high-quality ingredients and baking them until the eggs reach your desired level of doneness.
Notes
Feel free to add additional herbs or spices for extra flavor.