🍳 Ingredients (serves 2):
- 1 large ripe avocado, halved and pit removed
- 2 small eggs (or 1 egg beaten and split between both halves)
- 2 oz smoked salmon, chopped
- Salt and pepper, to taste
- Fresh dill or chives, for garnish
- Optional: a squeeze of lemon juice, red pepper flakes, or capers
💡 Tips:
- Use extra avocado to make a quick side guacamole or mash.
- If your eggs are too large, pour off some white before adding.
- Great served with a side of arugula or microgreens tossed in olive oil and lemon.
Avocado and Smoked Salmon Egg Boats 🥑🐟🍳
Prep the Avocados:
Halve ripe avocados and remove the pit. Scoop out a little extra flesh to create space for the egg.
Add the Egg:
Crack one egg into each avocado half. Season lightly with salt and pepper.
Bake:
Place the avocado halves in a baking dish (use foil to steady them if needed). Bake at 375°F (190°C) for 12–15 minutes, until the egg whites are set but yolks are still soft.
Top with Smoked Salmon:
Add slices of smoked salmon on top of each baked avocado egg boat.
Finish & Garnish:
Sprinkle with fresh dill, chives, or red pepper flakes for extra flavor. Serve warm.
