Baked Avocado, Salmon & Eggs for A Low Carb, Paleo Breakfast | In Carina’s Kitchen
In Carina’s Kitchen: Baked Avocado, Eggs & Salmon, Recipe for a Low Carb Breakfast Grab a ripe avocado and halve it. Then remove the stone. Avocados are ripe when they either somewhat soft to the touch, or when they’re still slightly green at the hole at the top (this is where the stem was). To slice open, hold the avocado firmly in your hand, then rotate the avocado (not the knife). Glide the knife through and use the stone as a base. No “avocado hand” here! Grab each half and gently twist open. For this recipe it doesn’t matter that your avocados aren’t perfect inside as you’ll be covering the flesh. To remove the avocado seed: Use a swift, controlled motion, bring the edge of your knife down onto the seed. Twist slightly, the seed should come loose. Crack two eggs into a bowl. Try to avoid breaking the yolk – it needs to be whole for this dish. If you’re so unlucky to get a piece of shell in your bowl, it’s easiest to gently fish it out with a piece of the egg shell. Add the avocado halves to an ovenproof dish. I’m using a porcelain dish here. Layer on the smoked salmon. I’m using a fork to avoid my fingers smelling of salmon all day! Use a fork or spoon to push the salmon down and form a little hole to hold the yolk. If your avocado stone was quite small, you may need to scoop a little bit of avocado out before layering on the salmon. Scoop out the yolk from the egg whites and place it on top of the salmon. Season with salt and pepper to taste Bake for 10 minutes at 200C. This results in a slightly runny yolk. Garnish with chili flakes for an extra kick, or you can use Sriracha or Tabasco. There you have it – a great low-carb option for breakfast, brunch or lunch. Enjoy your baked avocado, salmon and eggs and thank you for watching In Carina’s Kitchen!