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Brunch has become more than just a meal; it’s a cultural phenomenon that celebrates the best of breakfast and lunch, often accompanied by leisurely gatherings with family and friends. As the popularity of brunch continues to soar, food enthusiasts are constantly on the lookout for innovative and delicious recipes that can elevate their brunch experience. One standout option that has captured the hearts (and taste buds) of many is the Mini Egg & Avocado Toast Boats. This delightful dish not only pleases the palate but also offers a nutritious start to the day, making it an ideal choice for brunch or breakfast.

Mini Egg & Avocado Toast Boats

Elevate your brunch game with these adorable Mini Egg & Avocado Toast Boats. Perfectly cooked eggs nestle in creamy mashed avocado, all served in mini loaves for a delightful presentation. Packed with healthy fats, fiber, and protein, this dish is as nutritious as it is delicious. Whether for a casual breakfast or a stylish gathering, these toast boats are versatile and customizable, ensuring everyone will enjoy a unique flavor experience. Try them today!
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Ingredients
  

4 small whole grain or sourdough mini loaves

1 ripe avocado

4 large eggs

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon red pepper flakes (optional)

Fresh chives or cilantro, finely chopped for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for the boats once assembled.

    Prepare the Loaves: Take each mini loaf and carefully cut off the top third, creating a 'boat' shape. Use a spoon to hollow out some of the interior bread, leaving enough around the edges to maintain stability.

      Avocado Mash: In a mixing bowl, mash the ripe avocado using a fork until creamy yet still chunky. Season it with a pinch of salt and pepper to taste, adding the red pepper flakes for an optional kick. Mix well to combine the flavors.

        Fill the Boats: Evenly distribute the mashed avocado into each of the hollowed mini loaves, ensuring they are generously filled.

          Egg Preparation: Heat the olive oil in a skillet over medium heat. Crack each egg one at a time into the skillet, being careful to keep the yolk intact. Cook for about 3-4 minutes, until the egg whites are set but the yolk remains runny. If you prefer a firmer yolk, cover the skillet with a lid and let it cook for an extra minute or two.

            Assemble: Gently transfer each egg on top of the avocado filling in the boats, placing one egg in each loaf.

              Bake: Arrange the filled boats on a baking sheet and place them in the preheated oven. Bake for 10-12 minutes, until the bread is lightly crisp and the eggs reach your preferred doneness.

                Garnish and Serve: Once removed from the oven, garnish the toasted boats with finely chopped fresh chives or cilantro for a burst of color and flavor. Serve immediately while warm for the best experience.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                    Presentation Tips: For an appealing display, serve the boats on a rustic wooden board or a colorful plate, drizzling a touch of extra olive oil or a light sprinkle of additional red pepper flakes over the top for added vibrancy.