Description
These Avocado and Smoked Salmon Egg Boats are a rich, indulgent and decadent brunch. The smoked salmon gives a beautifully salty rich taste that goes beautifully well with the creamy avocado.
Ingredients
- 1 whole Large Avocado
- 1-½ ounces, weight Smoked Salmon
- 2 whole Small Eggs
- 1 slice Lemon
Preparation
Preheat oven to 200ºC (390ºF). Halve the avocado and remove the pit. Using a spoon or an ice cream scoop, make the hole in the middle of the avocado larger by removing more of the flesh. You will need to make the hole around 30 to 40% larger.
Take strips of the smoked salmon and run them over the avocado, pressing down into the hole.
Separate egg yolk and white and tip some of the egg white into the hole. Make sure you leave enough room to add the yolk later.
Carefully place the avocado halves on a baking tray in the middle of the oven. You can prop the nose of the avocado with a little scrunched-up foil to make it more stable.
Bake avocados until egg whites have just started to solidify. This should take around 10–12 minutes.
Carefully remove the tray from the oven. Pour in the yolks and return to the oven. This time, put the tray on the bottom of the oven to cook a little more slowly. Once yolks have firmed a little but are still soft, remove from the oven. This should take around another 5 minutes.
Serve with freshly squeezed lemon juice and a few pinches of pepper. You won’t need to add any salt as the saltiness of the salmon will be enough.
