Name: Avocado Baked Eggs with Feta and Smoked Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 whole avocado; 2 large eggs; 1 whole Wasa crispbreads; 0.5 oz feta cheese; 3 oz smoked salmon; 0.25 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp red pepper flakes; 1 tsp fresh chives

Avocado Baked Eggs with Feta and Smoked Salmon

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Avocado Baked Eggs with Feta and Smoked Salmon

Creamy avocado halves baked with farm-fresh eggs and topped with tangy feta, served alongside crisp Wasa crackers and savory smoked salmon for a protein-packed morning.

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NUTRITION

Protein

40.0g

Fat

30.0g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

0.25 whole avocado

2 large eggs

1 whole Wasa crispbreads

0.5 oz feta cheese

3 oz smoked salmon

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Halve the avocado and remove the pit. Scoop out about 1 tablespoon of flesh from the center of the half to create a larger well for the egg.
3
Place the avocado half in a small baking dish or ramekin to keep it upright and stable.
4
Crack the eggs into a small bowl first, then carefully pour the yolks and whites into the avocado well until full.
5
Season the eggs with sea salt and black pepper.
6
Bake for 12 to 15 minutes, or until the egg whites are completely set but the yolks remain slightly jammy.
7
While the avocado bakes, spread the Greek yogurt onto the Wasa crispbreads and layer the smoked salmon on top.
8
Remove the avocado from the oven and immediately sprinkle with crumbled feta cheese and red pepper flakes.
9
Garnish with freshly chopped chives and serve alongside the prepared smoked salmon crispbreads.