Baked Avocado, Smoked Salmon & Eggs Baked Avocado, Smoked Salmon & Eggs

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève LaPointe

  • Prep time 10 minutes
  • Total time 20 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Preheat oven to 400°F. Cut each avocado in half, remove pit and spoon out enough flesh to make divot to accommodate an egg. Press 1 slice of smoked salmon into each divot, then break an egg over salmon. Scatter red pepper over top; sprinkle with pepper and paprika. Bake in individual cast iron skillets (or large 10-inch cast-iron skillet) until egg is cooked as desired, about 10 minutes. Serve hot.


Test Kitchen Tip: Serve the baked eggs with a side of garlic toast or Pull-Apart Pesto Bread and garnish with fresh baby greens.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 7 g
  • Sodium 215 mg
  • Sugars 1 g
  • Protein 12 g
  • Calories 260
  • Total fat 19 g
  • Cholesterol 190 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g
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Appetizers & Snacks

Baked Avocado, Smoked Salmon & Eggs