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You’ll need to scoop out some of the avocado to create space for the egg. Mash the removed avocado with lime juice and salt to enjoy with crudité or as a sandwich spread.



Total time

30 minutes


  • 8 tbsp avocado (but you need to start with 1 ripe but firm medium-size avocado)
  • 2 oz smoked salmon
  • 2 egg s (medium)
  • 1 tbsp shallot s (uncooked, minced)
  • 2 tsp capers
  • 2 tsp dill (chopped)
  • 1 pinch black pepper (or to taste)


  1. Preheat oven to 400°F.
  2. Line a small baking dish with aluminum foil. Halve and pit avocado; cut a very thin slice off the bottom of each half so they sit flat. Scoop out 3 Tbsp flesh from each half, creating an indentation for the egg (you’ll have about 4 Tbsp avocado flesh remaining in each half). Place 1 oz salmon in each avocado half; crack an egg into each avocado half, slowly pouring whites so they don’t spill over.
  3. Bake until whites are set and yolk is done to your liking, 15-20 minutes. Top with shallot, capers, dill, and pepper; serve.
  4. Serving size: 1 avocado half
  5. View the recipe instructions at

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