YOUR SOLIN GENERATED RECIPE
Baked Avocado with Egg and Herbs
Fresh avocado halves baked with tender eggs and served with a side of herb-flecked egg whites and silky smoked salmon for a protein-packed, savory breakfast.
INGREDIENTS
0.75 whole avocado
2 large eggs
0.5 cup liquid egg whites
3 oz smoked salmon
1 tsp fresh dill
1 tsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the avocado in half and remove the pit, then scoop out about one tablespoon of flesh from each center to create a larger well for the eggs.
Place the avocado halves in a small baking dish, using the sides of the dish or crumpled foil to keep them upright and stable.
Crack one large egg into each avocado well and season both halves with half of the sea salt and black pepper.
Bake for 12 to 15 minutes, or until the egg whites are completely set but the yolks remain slightly soft.
While the avocados bake, heat a non-stick skillet over medium heat and scramble the liquid egg whites until they are light and fluffy.
Remove the avocados from the oven and drizzle them with fresh lemon juice.
Top the baked eggs with fresh dill and parsley, then serve immediately alongside the scrambled egg whites and the smoked salmon.