Avocado Bowls w Egg, Salmon, Dill, & Capers

25 minutes



Avocado halves serve as adorable, edible baking vessels for this tasty take on breakfast. The beautiful presentation is perfect for your brunch buddies or shower guests, or as a special, lovely treat any easy Sunday morning.

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1 ripe but firm avocado
2 oz smoked salmon
2 eggs
1 tablespoon minced shallot
2 teaspoons capers
2 teaspoons chopped fresh dill
fresh cracked black pepper
Nutritional Information
260kcal Calories
9g Carbohydrates
12g Protein
20g Fat
3g Saturated Fat
170mg Cholesterol
347mg Sodium
597mg Potassium
6g Fiber
1g Sugar
385IU Vitamin A
10.1 Vitamin C
37mg Calcium
1.6mg Iron


Preheat oven to 400 degrees. Line a small baking dish with foil.
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Halve and pit avocado, and scoop out 3 TB from each half, leaving a small bowl (with ~4 TB remaining in each half). Cut a thin slice across the bottom so halve sits flat.
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Place 1 oz salmon in each avocado bowl.
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Crack an egg on top, slowly pouring whites so they don’t spill over.
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Bake for 15-20 minutes or until whites are set and yolk is done to your liking. Top with shallot, capers, dill, and black pepper and serve.
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