Best Egg In The Hole Smoked Salmon Avocado Toastie Recipes

AVOCADO TOAST WITH SMOKED SALMON

Steps:

• Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper.
• Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil.
• Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side.

SMOKED SALMON & AVOCADO BAKED EGGS

Steps:

• Preheat oven to 425 degrees F.
• Halve all of the avocados and remove pits.
• Place avocados on a baking sheet and fill the holes with strips of smoked salmon. Crack an egg into each hole, making sure the yolk remains intact. If all of the egg white doesn't fit into the hole, leave some out.
• Top each egg with salt and fresh black pepper.
• Bake eggs for 15 minutes or until whites are set.
• Garnish with red chili flakes and fresh dill.
• Serve with toast.

SMOKED SALMON EGG STUFFED AVOCADOS RECIPE - (4/5)

Steps:

• Preheat oven to 425°F. Halve the avocados remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg. Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold. Add salt and fresh cracked black pepper on top of the eggs, to taste. Gently place the cookie sheet in the oven and bake for about 15-20 minutes. Sprinkle chili flakes and fresh dill on top. Serve warm.

EGG IN A HOLE - WITH SMOKED SALMON

Steps:

• Using a cookie cutter or shot glass, cut a 3-inch hole in the center of each slice of bread. Melt the butter in a large nonstick skillet over medium heat. Place the bread slices in the skillet, crack an egg into the center of each, and cook until the bread is golden and the whites are set, 1 to 2 minutes per side.
• Dividing evenly, top with the smoked salmon, crème fraîche, capers, and red onion; season with ¼ teaspoon pepper.