Kris and I took our annual trip to Shawnee Mission, KS to spend Thanksgiving with our friends the Lombardos. This is our favorite trip of the year! There is always plenty of great food, conversation and fun times. This year Beth made Smoked Salmon Egg Stuffed Avacados for breakfast and what a treat they were! I would have never thought of any thing like this but will these will now be a standard item for all future brunches!!
Great tasting and easy to make. Cut the avacados in half and remove the seed. If the hole looks to small just scoop out enough flesh so it can hold an egg. Add some smoked salmon and an egg. It is best to crack the egg into a small bowl and spoon it onto the avacado. This way you can add as much egg as needed. Season with salt and pepper and pop into a 425 degree oven for 15-20 minutes.
Pull out when the egg is done to your liking. We found it best to be over easy so the yolk ran down into the avacado when digging in! Sprinkle with fresh dill and red pepper flakes and enjoy!
INGREDIENTS
4 avocados
4 oz smoked salmon
8 eggs
Salt
Black pepper
Chili flakes
Fresh dill
INSTRUCTIONS
Preheat oven to 425°F.
Halve 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 a cookie sheet, 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 cookie sheet in the oven and bake for about 15-20 minutes.
Sprinkle chili flakes and fresh dill on top.
Serve warm.