Avocado baked eggs with smoked salmon
These Insta-worthy eggs are sure to be a smash hit. Try our avocado baked eggs with tomato salsa too
120 g, 1 whole, halved, stone removed and some flesh removed (see step 1)
Egg, whole, raw
2 medium, raw
½ medium, finely chopped
Capers, in Brine
2 teaspoon(s), drained and rinsed
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking dish with kitchen foil. Cut a thin slice from the bottom of each avocado half so they sit flat, then put in the prepared baking dish. Scoop out a small indentation from the centre of each half.
- Line the avocado halves with the smoked salmon, then crack an egg into each half. Bake for 15-20 minutes, or until the egg whites are set and the yolks soft.
- Top with the shallot, capers and dill. Season and serve.
Is my avocado ripe? Lift the small round stem at the top – if the flesh beneath is green or yellow, it’s ripe and ready to eat; brown usually means overripe; and if it’s difficult to lift off, it’s underripe.