Ready to hop on board with the latest breakfast trend? Warm, filling and comforting, egg boats are a new favorite for a morning meal. Heck, why not make them for dinner too? We went to the experts at Whole Foods to find out all about egg boats.
So, what’s an egg boat? Egg boats are simply eggs baked into a scooped-out vessel like half of a sweet potato or avocado. The trend started with folks filling hollowed-out bread and is reminiscent of a Turkish pide, or stuffed flatbread. Whole Foods suggests using vegetables and fruits for boats for amazing flavor and texture.
The eggs are either whisked with herbs and poured into the prepared boats, or cracked directly into the boats so that the yolk stays whole. The boats are then baked until the eggs are set and boats are soft.
Egg boats are ridiculously easy and totally customizable. All you need is your “boat” of choice and a few eggs! Add spices and herbs if you like, or add cooked meat or veggies.
Try these boat choices:
- Avocado
- Bell pepper
- Sweet potato
- Tomato
- Demi baguette or roll
Some “boats” will need to be precooked in order to be soft enough to eat after the eggs are done. Sweet potatoes should be baked until soft (but not falling apart), and bell peppers and thicker tomatoes should be steamed for a few minutes.
Add eggs and mix with:
- Salsa
- Herbs
- Chopped cooked chicken or ham
- Bacon
- Guacamole
- Cooked spinach
There’s really no end to the customization of these impressive brunch-worthy egg boats. Check out this video and recipe below but you can do what ever floats your boat!
Ingredients
- 2 bell peppers, avocados or small (10-ounce) sweet potatoes
- 1/2 teaspoon coarse sea salt, divided
- 4 eggs
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper (or use a small baking dish). If using sweet potatoes, halve them lengthwise and place halves cut-side up on the prepared baking sheet.
- Bake until they are fairly soft but not falling apart, about 30 minutes. Remove from the oven and, protecting your hands, use a large spoon to hollow out the center of each half, creating a hole large enough to hold an egg. (Reserve the scooped sweet potato for another use.)
- If using bell peppers or avocados, halve them lengthwise through the stem. Remove stems and veins from pepper halves with a spoon or remove pit from avocados. Enlarge center hole of each avocado half slightly so it is large enough to hold an egg. Place “boats” on the prepared baking sheet; if needed, cut a sliver off bottom of bell pepper or avocado halves so they sit level.
- Sprinkle sweet potato, bell pepper or avocado boats with 1/4 teaspoon of the salt. Crack an egg into each and sprinkle top with pepper and remaining 1/4 teaspoon salt.
- Bake 10 to 12 minutes for sweet potatoes and avocados and about 15 minutes for bell peppers, or until eggs are set and vessels are soft.
