Baked Avocado, Salmon & Eggs for A Low Carb, Paleo Breakfast | In Carina's Kitchen

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Grab a ripe avocado and halve it.

Remove the stone from the avocado.

To slice open, hold the avocado firmly in your hand, then rotate the avocado (not the knife).

Gently twist open each half of the avocado.

For this recipe, it doesn't matter if the avocados aren't perfect inside as you'll be covering the flesh.

To remove the avocado seed, use a swift, controlled motion to bring the edge of your knife down onto the seed and twist slightly to loosen it.

Crack two eggs into a bowl, trying to avoid breaking the yolk.

If a piece of shell gets in the bowl, gently fish it out with a piece of the egg shell.

Add the avocado halves to an ovenproof dish (using a porcelain dish).

Layer on the smoked salmon, using a fork to avoid your fingers smelling of salmon.

Use a fork or spoon to push the salmon down and form a little hole to hold the yolk.

If the avocado stone was small, scoop a little bit of avocado out before layering on the salmon.

Scoop out the yolk from the egg whites and place it on top of the salmon.

Season with salt and black pepper to taste.

Bake for 10 minutes at 200°C (approximately 392°F).

This results in a slightly runny yolk.

Garnish with chili flakes, Sriracha, or Tabasco.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens