This recipe will create 4 different types of avocado boats you may choose to do the same for all 4 servings or create a mix match like this recipe.

**Each recipe uses half an avocado.

  Baked egg:

1.Preheat the oven to 350 degrees F

2. Cut the avocado in half and use a spoon to gently scoop out a small amount of avocado to create a hollow area for the egg. You can keep this to use later or top the boat at the end.

3. Add in a pinch of oregano, salt and cumin powder onto the base of the avocado

4. Add in the capsicum and baby spinach(or any desired vegetables).

5. Then crack in one egg and sprinkle with a pinch of salt, pepper and oregano once again.

6. Bake for 15-25 minutes or until the egg white is set and the yolk is no longer runny. In case the avocado starts browning you may use a foil to cover the avocado and to slow down the browning. 

7. Once the avocado is taken out of the oven, top it with a little bit of coriander and 1/8 teaspoon of parmesan cheese.

8. You could also add some bacon or various topping of your choice!

   Veggie baked:

1. Preheat the oven to 350 degrees F.

2. Mix in a teaspoon of hot water with one tablespoon of sugar until slightly dissolved then mix this with the lemon juice and set aside. 

3. Chop up a few capsicums, tomatoes and baby spinach. Mix this with a teaspoon of balsamic or red-wine vinegar and set aside.

4. Add in a teaspoon of salsa/hot-sauce to the base of the avocado.

5. Put in the chopped up vegetables and sprinkle some salt, pepper and a small pinch of garlic powder.

6.Bake for 10 -15 minutes.

7. Once it is taken out of the oven add a pinch of oregano, a tablespoon of lemon juice and some cilantro on top.

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    Indian-Mexican bean boat:

   **You may simple sauté the chickpeas/black-beans with a store-bought tandoori masala mix. 

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1. Preheat the oven to 350 degrees F and bake the half-cut avocados in the oven for 2-3 minutes and remove to cool.

2. In a pan on low heat add 1/4cup of black beans or chickpeas of your choice add in a tablespoon of Olive oil, 1/2 tablespoon tandoori mix, a pinch of salt and pepper and cover for 1 minute.

3. Increase the heat to medium-high heat and add the remaining ingredients - 1/2 teaspoon Garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin 1 teaspoon red onion, 1 tablespoon lemon juice.

4. Sauté the ingredients for 5-10 minutes, until chickpeas are lightly baked and brown. 

5. Use a spoon to scoop the beans into the baked avocados. Sprinkle of salt, pepper and chilli powder.

6. Add a teaspoon of salsa or well-diced tomatoes with baby spinach and a teaspoon of honey.

7. (optional)For aesthetics, you can add parsley, a thinly sliced piece of lemon and/or a pinch of oregano.

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  Baby boat:

1. Preheat oven to 350 degrees F.

2. In a bowl mix together ricotta with a pinch of salt, pepper, oregano, a tablespoon of honey and a tablespoon of well-chopped tomatoes.

3. Scoop this into the avocado and top with 2-3 baby spinach leaves, 1 tablespoon chopped capsicums and some cheddar cheese. 

4. Bake for 5-10 minutes or until cheese is set and baked to your satisfaction. 

5.While you're waiting you can quickly whip up a scrambled egg to serve alongside the avocado boat.

6. Once the avocado is out of the oven add a few crumbled tortilla chips and top with cilantro.