Home / Recipes / Breakfast / Keto Scrambled Egg and Tuna Avocado Boats
Keto Scrambled Egg and Tuna Avocado Boats
How to Make It
Step 1
Preheat an oven to 350 degrees. In a bowl, whisk together the egg, cream, first amount of salt, pepper, onion powder, and paprika. Set this aside near the stove for later.
Step 2
In a small pan over medium heat, place in the drained tuna. Continually cook and toss the tuna until it starts to turn golden brown and dries out a little.
Step 3
Turn the stove heat to low and pour the egg mixture into the pan. Slowly stir the egg and tuna until the egg scrambles and is evenly distributed with the tuna. You may wish to leave the egg slightly undercooked, since it will be cooking further in the oven for a few minutes later on.
Step 4
Prepare a whole avocado by slicing it in half, removing the pit, and scooping out 1-2 tablespoons of fruit from the middle of each half. Sprinkle the second amount of salt over the avocado. Next, set the avocado halves on a sheet tray lined with foil or parchment paper. Use a spoon to fill each avocado half with the scrambled egg tuna filling. Gently pack the filling down, as it piles high. Finally, layer a slice of provolone cheese over each avocado half.
Step 5
Bake the tray for just a few minutes – until the cheese is melted and the avocado has been warmed.
Ingredients
- Raw Egg – 2 large
- Heavy Cream – 1 tablespoon
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Paprika – ¼ teaspoon
- Canned Tuna – 1 can – each 5 ounce net weight
- Avocado – 4-½ ounce
- Salt – ⅛ teaspoon
- Provolone Cheese – 2 slice- each 3/4 ounce
