🥑 Avocado and Smoked Salmon Egg Boats

🍳 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

👩‍🍳 Instructions:

1. Preheat oven:
   Preheat to 425°F (220°C).
2. Scoop and prep avocados:
   Use a spoon to slightly widen the hole where the pit was, making room for the egg. (Don’t overdo it—just enough to help the egg sit.)
3. Add eggs:
   Place the avocado halves in a small baking dish or ramekins to keep them upright. Crack a small egg into each half, or spoon in half of a beaten egg to avoid overflow.
4. Bake:
   Bake for 12–15 minutes, or until the egg whites are set and the yolk is still slightly soft (or cooked to your preference).
5. Top and serve:
   Sprinkle with chopped smoked salmon, salt, pepper, fresh herbs, and any optional toppings like lemon juice or red pepper flakes.

💡 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.