Most days I find some combination of bacon, avocado and egg to eat for breakfast but this morning I came across this recipe and thought I’d switch out my usual bacon for some smoked salmon for a healthy and delicious alternative.
- 1 avocado
- 30g smoked salmon
- 2 medium eggs
- goats cheese
- fresh dill
- a splash of lemon juice
- salt and pepper to taste
There isn’t a whole lot to this recipe – start off by halving your avocado then remove the stone. Now, in theory the stone can easily be removed by hitting the stone with a sharp knife then twisting… but I never seem to get that to work, and actually managed to take a chunk out of my
finger paw once.
Scoop out some of the avocado to give yourself a bit for space for your filling! I season the avocado at the stage to enhance it’s delicious flavour – just rub in a splash of lemon juice and a pinch of salt.
Place your avocado into… something… which will keep them from falling over. I use these ramekins as they are perfectly sized.
Line the inside of your avocado with smoked salmon, leaving a good sized dip for your eggs to sit in.
When cracking your egg into your baskets, you may find you have more egg than you have space for. The recipe I linked to above suggests cracking the eggs into a bowl then spooning the yolk and as much white as possible into the avocados. As I place my avocados into these handy ramekins, I crack the eggs into the avocado directly and let the excess white spill over.
Once you’ve got the eggs in, season with pepper and crumble over goats cheese.
Bake your salmon-egg-avocado-breakfast-baskets for 15-20 minutes or until the eggs are cooked.
Season with fresh dill.