Keto Avocado Egg Boats with Smoked Salmon – A Deliciously Satisfying Low-Carb Brunch

Allergens

Eggs, Fish

Ingredients

• 2 large ripe avocados
• 4 large eggs
• 1 cup smoked salmon, chopped
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon sea salt
• Optional: cherry tomatoes and microgreens for garnish

Instructions

1. Preheat the oven to 400°F (205°C).
2. Cut the avocados in half, remove the pit, and gently score the flesh with a knife in a crosshatch pattern without cutting through the skin.
3. Sprinkle each half with salt and pepper.
4. Place the avocado halves on a baking sheet lined with parchment paper.
5. Gently crack an egg into each avocado boat, taking care not to break the yolk.
6. Bake for 12 15 minutes or until the eggs are cooked to your desired level of doneness.
7. Remove from the oven and let them cool slightly.
8. Top with smoked salmon, fresh dill, cherry tomatoes, and microgreens if using.
9. Serve immediately with a side of freshly ground black pepper and sea salt.

Chef’s Insight

The key to making these avocado egg boats is using ripe, yet firm, avocados to ensure they hold their shape during baking.

Notes

Feel free to experiment with different ingredients, such as bacon or sautéed onions, to suit your personal taste preferences.