These avocado and smoked salmon egg boats are a rich, indulgent and decadent brunch. The smoked salmon imparts a rich, beautifully salty taste that pairs beautifully with the creamy avocado.
- 1 whole Great Lawyer
- 1-½ ounces, weight Smoked salmon
- 2 whole small eggs
- 1 slice Lemon
Preheat the oven to 200°C (390°F). Cut the avocado in half and remove the pit. Using a spoon or ice cream scoop, enlarge the hole in the middle of the avocado by scooping out more flesh. You will need to enlarge the hole by approximately 30-40%.
Take strips of smoked salmon and pass them over the avocado, pressing into the hole.
Separate the egg yolk and egg white and pour some of the egg white into the hole. Be sure to leave enough room to add the yolk later.
Carefully place the avocado halves on a baking sheet in the middle of the oven. You can wedge the nose of the avocado with some crumpled aluminum foil to make it more stable.
Cook the avocados until the egg whites begin to solidify. This should take around 10-12 minutes.
Carefully remove the baking sheet from the oven. Add the yolks and return to the oven. This time, put the tray in the bottom of the oven to cook a little slower. Once the yolks have firmed up a bit but are still soft, remove them from the oven. This should take about 5 more minutes.
Serve with freshly squeezed lemon juice and a few pinches of pepper. You won’t need to add any salt as the salinity of the salmon will suffice.