k Avocado egg cups with smoked salmon and pink peppercorns k
I do rather like the occasional full English breakfast here in Ibiza – but on a healthier note I thought I would try something different incorporating some of my favourite ingredients such as avocados, eggs and smoked salmon. I can eat eggs any time of the day in every possible way – they would even be on my desert island wish list…alongside avocados!
It’s weird that eggs have recently had such positive press, whether it’s Gwyneth Paltrow getting all eggcited or Jamie Oliver saying that they are in the top 14 superfoods of all time…I couldn’t agree more. Eggs are an amazing source of inexpensive, high quality protein with numerous vitamins, healthy fats, rich sources of selenium, vitamin D, B6, B12, B2 plus fat soluble vitamins A, D, E and K along with lecithin and minerals such as zinc, iron and copper. They really have it all going on. So put them together with avocados – a powerhouse of antioxidants and one of the healthiest fats in nature and you have got a marvellously healthy breakfast/brunch/midnight feast!
Smoked salmon is a perfect paring and with the delightful crunch of sweet pink peppercorns, it’s seriously glorious…it couldn’t be richer, creamier or tastier.
My husband said it was an unexpected explosion of amazing tastes, colours and textures…big thumbs up there then! It actually looks sexy (prefect for a special occasion breakfast), better still you only have a baking tray and chopping board to wash up after, not every pot and pan after cooking a full monty. This is going to feature on many a weekend breakfast menu in our household, oh yes it is.
2 semi ripe avocados
4 oz smoked salmon
4 free range eggs
Crushed pink peppercorns (or chilli flakes)
1. Preheat oven to 180oc. Halve the avocados remove the stone, scoop out a small bit of avocado flesh to accommodate an egg. Cut a tiny slice off the bottom of each avocado so they sit flat.
2. Arrange the avocado halves on a baking tray, 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.
3. Add a sprinkle of salt on top of the eggs
4. Gently place the baking sheet in the oven and bake for about 15-20 minutes until the white is cooked but the yolks are still soft
5. Remove from the oven and sprinkle with crushed pink peppercorns, fresh dill and chives and serve warm with some lovely rye bread toast soldiers (or if you are carb/gluten free serve with a salad of your choice)