Egg baked in avocado with smoked salmon, capers and dill
SmartPoints® value per serving
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.
80 g, (use 1 ripe avocado, halved)
2 whole, finely chopped
Baby capers, rinsed, drained
- Preheat oven to 200°C.
- Using a spoon, carefully scoop out about 2 tablespoons of flesh from each avocado half, leaving a 5mm shell of flesh around the edge. Place avocado halves, cut-side up, in 2 holes of a muffin tray so they sit level (see tips).
- Line avocado halves with salmon slices, then carefully crack an egg into each one, slowly pouring whites so they don’t spill over the edge. Bake for 15-20 minutes until whites are set and yolk is cooked to your liking. Season with pepper and sprinkle with eschalot, capers and dill to serve.
TIP: Mash the scooped out flesh with a little lemon or lime juice, place in a small container, cover surface with a plastic wrap to prevent browning and keep refrigerated. Enjoy it spread over toast, as a dip with veggie sticks or even dolloped over these baked eggs to serve. You can also place avocado halves into small pie tins or ramekins, as long as they sit level to prevent the egg spilling over the edge when baking.