Smoked Salmon Avocado Egg Cups
Individual baked egg cups nestled in avocado halves and lined with smoked salmon — a protein-rich, grain-free breakfast that looks impressive with minimal effort.
Ingredients
- 4 ripe avocados, halved, pitted
- 4 oz smoked salmon slices
- 4 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh dill, roughly chopped
- 1 lemon, cut into wedges
- 2 tbsp capers (optional), drained
Instructions
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1
Preheat oven to 425°F (220°C). Line a small baking dish or sheet pan with foil.
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2
Halve and pit 4 halved, pitted ripe avocados. Scoop out a little flesh from the center of each half to make a wider well. Place the avocado halves cut-side-up in the baking dish, propping them to stay level.
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3
Press a folded slice of 4 oz smoked salmon slices into each avocado well to create a lining.
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4
Carefully crack one of the 4 large eggs into each salmon-lined well. Season with 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (optional).
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5
Bake for 12 to 15 minutes, until the egg whites are fully set and the yolks are cooked to your liking. The internal temperature of the egg should reach 160°F (71°C) for fully cooked eggs.
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6
Garnish with 2 tbsp roughly chopped fresh dill and 2 tbsp drained capers (optional), and serve with 1 cut into wedges lemon for squeezing over the top.