Recipe Book: Salmon Egg Stuffed Avocado
We don’t know about you but Brunch is one of our favourite meals. It’s an excuse to have breakfast eggs past 10am and pankcakes all day long. Try out this twist on smoked salmon and baked eggs today for a taste sensation:
120g smoked salmon
Preheat oven to 220 C / 425F.
Half 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 baking paper, 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 fresh cracked black pepper on top of the eggs, to taste.
Gently place the baking paper in the oven and bake for about 15-20 minutes.
Sprinkle chili flakes and fresh dill on top.
Serve warm and enjoy!
Credit // Grok Grub