Avocado-baked eggs with smoked salmon
All the yumminess you'd expect on a smoked salmon platter is baked into a hollowed-out avocado half. Scoop out a bit of the avocado from each half to create a cavity large enough to accommodate the egg while it bakes. Mash the avocado flesh that you removed with a bit of fresh lime juice in a small bowl and press a piece of plastic wrap directly on the surface before refrigerating it to keep it from oxidizing. Enjoy it later with raw vegetables or as a sandwich spread. The salmon and avocado warm through as the egg cooks to become the perfect counterpoint to the flavourful fresh garnishes—shallot, capers, dills, and cracked black pepper.
1 medium, ripe, halved
1 whole, finely chopped
Capers, rinsed, drained
2 tsp, chopped
- Preheat oven to 200°C.
- Line a small baking dish with baking paper. Cut a very thin slice off the bottom of each avocado half so they sit flat and place in the prepared baking dish.
- Scoop about 2 tablespoons of flesh from each avocado half, creating a hollow for the egg. Line avocado halves with smoked salmon, then carefully crack an egg into each so they don’t spill over.
- Bake for 15-20 minutes, until whites are set and yolk is cooked to your liking. Sprinkle with eschalot, capers and dill. Season with pepper. Serve.
Place the scooped out avocado flesh in a small container, drizzle with lemon juice to prevent it browning and store in the fridge for up to 2 days. Enjoy it smashed on toast or add it to salads, sandwiches or wraps.