Avocado-Baked Eggs with Smoked Salmon
We love a baking vessel you can eat—in this case, halved avocado. The center of each is filled with the classic duo of egg and smoked salmon, then baked to brunchy perfection. Note that the recipe calls for scooping out a bit of flesh from each avocado half to make room for the filling. Try mashing the reserved avocado with fresh lime juice, then refrigerating it to enjoy later as a spread or chip dip.
1 medium, ripe but firm
2 medium egg(s)
1 tbsp(s), finely chopped
2 tsp(s), chopped
1 pinch(es), or to taste
- Preheat the oven to 400°F. Line a small baking dish with foil.
- Halve and pit the avocado. Cut a very thin slice off the bottom of each half so they sit flat. Scoop out 3 tbsp flesh from each half to create a well for the salmon and egg. Arrange half the salmon in each well. Carefully crack 1 egg into each well. (Avoid spilling the egg whites.)
- Bake until the egg whites are set and the yolks are cooked to desired doneness, 15 to 20 minutes. Top each avocado half with the shallots, capers, dill, and black pepper. (As an alternative, you could top the avocado halves with the eggs and some chopped tomato, sliced red onion, and parsley leaves.)
- Serving size: 1 avocado half
SERVING SIZE (1 avocado half) 263 Cal, 20 g Total Fat, 4 g Sat Fat, 692 mg Sod, 10 g Total Carb, 1 g Sugar, 0 g Added Sugar, 7 g Fib, 13 g Prot.