Baked avocado on a bed of salad

Name: Baked avocado on a bed of salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 reife und feste Avocados (at ca. 300 g); 160 g thin slices of smoked salmon; 4 Eggs (size S); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Babyleaf salad; 4 TABLESPOONS Wine vinegar; 4 TABLESPOONS Sunflower oil; 1 Shallot; 1/2 bunch Dill

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 reife und feste Avocados (at ca. 300 g)
160 g thin slices of smoked salmon
4 Eggs (size S)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Babyleaf salad
4 TABLESPOONS Wine vinegar
4 TABLESPOONS Sunflower oil
1 Shallot
1/2 bunch Dill

Directions

1
Cut the avocados in half, remove the seeds. Spread salmon on the avocado halves, pressing the salmon into the hollows of the seeds. For a better stand, place the avocado halves on the hollows of a muffin baking tray (12 hollows each).
2
Beat the eggs into the avocado wells. Season with salt and pepper and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for about 20 minutes.
3
In the meantime, select the salad, wash and shake dry. For the vinaigrette, whisk vinegar, salt and pepper. Drip the oil into the vinaigrette. Peel the shallot, cut into fine cubes and stir into the vinaigrette.
4
Wash the dill, shake dry and pluck flags from the stems. Arrange avocados with salad. Sprinkle with dill and garnish. Sprinkle with vinaigrette.