Avocado & Egg Power Boats

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A protein-packed breakfast of halved avocados filled with poached eggs and herbs, designed to stabilize blood sugar and prevent energy crashes during Whole30. This American-inspired Whole30 recipe, ready in about 24 minutes, pairs avocado, eggs, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 14 min Serves 1 American cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 medium avocado lengthwise, remove pit, and scoop out 1/4 of the flesh to create a well; place in a small oven-safe dish and drizzle with 1/2 tsp olive oil and pinch sea salt.
  2. Step 2: Crack 2 eggs into a bowl, then gently slide each into the avocado wells; sprinkle with 1 tsp chopped dill, pinch black pepper, and squeeze 1/4 lemon over top.
  3. Step 3: Bake at 375°F (190°C) for 12-15 minutes until egg whites are set and yolks remain slightly runny, checking at 10 minutes with a fork.

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