Breakfast Stuffed Avocado
These easy stuffed avocados are filled with healthy fats for a hearty breakfast or snack. A good start for a great day!
- Chili flakes
- Black pepper
- 8 whole eggs
- 4 ripe avocados
- Fresh dill for garnish
- 4 oz of smoked salmon
- Pre heat the oven to 425° Fahrenheit. Wash the avocado and dry using paper towels until completely dry. Cut the avocados in half lengthwise. Remove the seeds and discard the seeds. Check on the avocados holes. If it is too small for an egg to be in it, scoop a little of the meat out until it has enough space for more ingredients.
- Prepare a baking tray and line it with a cookie sheet. Fill each of the avocados hollows smoked salmon slices. Give it a little pressure to make sure the salmon slices form the same hollows in the avocado so it can hold an egg. Crack one egg into a bowl, and spoon the yellow egg. Transfer the yellow egg and some of the white into the avocado. Add white egg as much as the hollow can hold. Do the same thing with the rest of the eggs and avocados.
- Add dash of black pepper and salt on top of the egg and avocado to taste. Place the baking sheet into the oven. Make sure to do this very gently to prevent the eggs from spilling into the baking sheet. Bake the avocados for 15 to 20 minutes or until the egg is cooked. You can reduce the time for baking if you want the egg rather raw or half cooked instead. Make sure to check on the texture of the egg to reach the desired level of cooked.
- When the baking is done and the eggs are cooked as desired, take out the baking sheet from the oven. Sprinkle a dash of chili flakes on top of each avocado. You can skip this step if you are serving for kids and they don’t like chili taste. Transfer the avocado to a serving plate and top with fresh dill for garnish. Enjoy your breakfast!