Avocado-baked eggs with smoked salmon
SmartPoints® value per serving
All the yumminess you'd expect on a smoked salmon platter or topping an Everything bagel 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 flavorful fresh garnishes—shallot, capers, dills, and cracked black pepper.
8 Tbsp, but you need to start with 1 ripe but firm medium-size avocado
2 medium egg(s)
1 Tbsp, minced
2 tsp, chopped
1 pinch(es), or to taste
- Preheat oven to 400°F.
- Line a small baking dish with aluminum foil. Halve and pit avocado; cut a very thin slice off the bottom of each half so they sit flat. Scoop out 3 Tbsp flesh from each half, creating an indentation for the egg (you’ll have about 4 Tbsp avocado flesh remaining in each half). Place 1 oz salmon in each avocado half; crack an egg into each avocado half, slowly pouring whites so they don’t spill over.
- Bake until whites are set and yolk is done to your liking, 15-20 minutes. Top with shallot, capers, dill, and pepper; serve.
- Serving size: 1 avocado half