This idea came to me on a whim, because I love eggs, and I love avocado, and I love smoked salmon. This recipe is very rich, creamy, and flavorful. It’s hardly a recipe at all, because the steps are simply to halve the avocados, carve them out (not too much), line them with smoked salmon, dollop in the egg and bake until firm. Garnish with red chili flakes and dill, then eat warm. Done!
One small confession: this is the first time I’ve eaten avocado warm, but I like it. I can’t decide if next time I’ll make some coconut-flour buns to smear this on, or enjoy these baked eggs in avocado straight out of the avocado skin again.
Note about the yolks getting overcooked by the time the whites are firm: if this is an issue for you, cook the egg whites and yolks separately. Combine the egg whites in a bowl, season with salt and pepper. After hollowing out the avocado, spoon in the egg whites, being careful not to fill to overflowing (since the egg yolk will be added later).
When the whites are almost completely set, delicately slide the yolks right on top. The yolks will still be soft after 5-10 minutes more of baking and the whites will be set, too!
- 4 avocados
- 4 oz smoked salmon
- 8 eggs
- Black pepper
- Red chili flakes
- Fresh dill
- Preheat oven to 425°F.
- Halve the avocados remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg.
- Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.
- Add salt and black pepper on top of the eggs, to taste.
- Gently place the cookie sheet in the oven and bake for 15-20 minutes.
- Sprinkle chili flakes and fresh dill on top. Serve warm.