In the kitchen with MyTrela

Baked avocado with egg and salmon

Smoked salmon and egg bake in the avocado hollow. The scooped-out flesh is used as a spread for sourdough rye bread.

1 serving

Baked avocado with egg and salmon — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Avocado140 g
  • Smoked salmon100 g
  • Hen's egg100 g
  • Salt1 g
  • Black pepper1 g
  • Fresh dill5 g
  • Wholemeal sourdough rye bread80 g

Preparation

  1. Cut avocado in half and scoop out the centre, leaving a thin layer of flesh near the skin. Save the scooped flesh for the bread.
  2. Put salmon in the hollows, then add egg. Place in an oven preheated to 220°C and bake for about 15 minutes until the egg sets.
  3. After removing, sprinkle avocado with salt, pepper and fresh dill. Mash the scooped-out flesh and spread on wholemeal sourdough rye bread.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.