Stuffed Breakfast Avocados Are So Simple and Yet So, So Good
Stuffed Breakfast Avocados
5 oz. smoked salmon, cut into thin strips
16 baby spinach leaves
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.