4 avocados
5 oz. smoked salmon, cut into thin strips
16 baby spinach leaves
8 eggs
Kosher salt, to taste
Freshly cracked black pepper, to taste
1/2 tsp. crushed red pepper flakes
Chopped chives, for sprinkling
5 oz. smoked salmon, cut into thin strips
16 baby spinach leaves
8 eggs
Kosher salt, to taste
Freshly cracked black pepper, to taste
1/2 tsp. crushed red pepper flakes
Chopped chives, for sprinkling
1. Preheat oven to 425°F.
2. Halve the avocados and remove the seed. If the hole looks small, scoop out some flesh until it’s large enough to hold an egg.
3. Place the avocado halves skin-side down on a cookie sheet, and line the holes with strips of smoked salmon and spinach leaves. Crack one egg into a small bowl, then spoon the yolks and egg whites into the avocado hole. Season with salt and black pepper.
4. Bake for 15-20 minutes, or until the eggs are set but the yolks are still runny. Sprinkle with chili flakes and chives, and serve.
2. Halve the avocados and remove the seed. If the hole looks small, scoop out some flesh until it’s large enough to hold an egg.
3. Place the avocado halves skin-side down on a cookie sheet, and line the holes with strips of smoked salmon and spinach leaves. Crack one egg into a small bowl, then spoon the yolks and egg whites into the avocado hole. Season with salt and black pepper.
4. Bake for 15-20 minutes, or until the eggs are set but the yolks are still runny. Sprinkle with chili flakes and chives, and serve.
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