Stuffed Avocado

Ingredients for 4 servings:

• 2 avocados
• 1 slice(s) smoked salmon
• 4 m.-sized eggs
• ½ clove(s) garlic
• some parsley
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

easy and fast

First, preheat the oven (200°C top/bottom heat or 180°C fan-assisted oven). Halve the avocados lengthwise and remove the pit. Then scoop out the flesh with a spoon and mash it with a fork in a bowl. Cut the smoked salmon into small strips or squares and mince the garlic. Stir both into the avocado puree and season with salt and pepper. Place the avocado shells in a baking dish, preferably a small one so they don’t fall over when filling and baking. Spoon the mixture into the avocado shells (not too much so the egg still has enough room). Crack an egg into each avocado half (unfortunately, we only had three eggs, so one avocado had to be without the yolk) and sprinkle with parsley. Place the avocados in the preheated oven for about 10-15 minutes, until the egg reaches the desired consistency (mine needs to be cooked through, like a fried egg). If you estimate how much avocado pulp you’ll have leftover, you can of course make guacamole out of it. I made a couscous salad as a side dish, so it was definitely enough for a main course.