These Egg & Smoked Salmon Avocado Boats are a rich, indulgent and decadent meal, yet not too difficult to pull together. They are a great option for a lazy weekend brunch or lunch. The smoked salmon gives a beautifully salty rich taste which goes soooooo well with the creamy avocado. Time the cooking right and you can get beautifully gooey yolk – writing this now I just want to eat it all over again.
One thing I can say is that you really need to get large avocados for this. Even then you still need to scoop out an ample amount to make room for the eggs. If you can buy small eggs that’s a good idea too. Don’t underestimate how much avocado you will need to scoop out either – or you could have a real overspill mess on your hands.
A note on cooking the egg – if you want to have runny yolks then it’s worth separating the eggs and cooking the whites for 10 minutes first, then adding the yolk on top. Otherwise the yolk will cook too quickly and have hardened by the time that the whites are cooked. It might sound like a bit of faffing around but it’s worth it, trust me.
I’m planning to make some other variations of this – with bacon instead of salmon perhaps. They are a good option to cook for one as you aren’t chopping up any ingredients to only use half of it. If you wanted a lighter option you could always make one half and save the other half of the avaocado – maybe to have with a poached egg the next day for variety. Check out a great Avocado Poached Egg Muffin recipe here.
Products that work well for this recipe
Walnut Wood Serving Tray
Egg & Smoked Salmon Avocado BoatsCourse: Breakfast, BrunchCuisine: EggsDifficulty: Easy
These Avocado and Smoked Salmon Egg Boats are a rich, indulgent and decadent brunch. The smoked salmon gives a beautifully salty rich taste which goes beautifully well with the creamy avocado.
1 large avocado
2 small eggs
40g smoked salmon
lemon wedge (optional)
- Preheat the oven to 200°C. Halve the avocado and remove the stone. 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 30-40% larger.
- Take strips of the smoked salmon and run them over the avocado – pressing down into the hole.
- Separate the egg yolk and white and tip some of the egg white into the hole – make sure you leave enough room for adding 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 the avocados until the 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 again to the oven. This time put the tray on the bottom of the oven to cook a little more slowly. Once the yolks have firmed a little, but are still soft, remove from the oven. This should take around a further 5 minutes.
- Serve with freshly squeezed lemon juice and a few pinch of pepper. You won’t need to add any salt as the saltiness of the salmon will be enough.