Baked avocados on a bed of salad

Name: Baked avocados on a bed of salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 ripe and firm avocados (about 250 g each); 125 g thin slices of smoked salmon; 4 Eggs (Gr. S); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS White wine vinegar; 3 TABLESPOONS Oil; 1 Shallot or small onion; 100 g Babyleaf salad; 3-4 Stem/s Dill

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Tighter Max was yesterday! For dinner we now have deliciously filled vitamin bombs. Good for the heart: Salmon and avocados provide us with valuable omega-3 fatty acids

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 ripe and firm avocados (about 250 g each)
125 g thin slices of smoked salmon
4 Eggs (Gr. S)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS White wine vinegar
3 TABLESPOONS Oil
1 Shallot or small onion
100 g Babyleaf salad
3-4 Stem/s Dill

Directions

1
Cut the avocados in half, remove the seeds. Spread salmon slices on the avocado halves, pressing the salmon into the hollows of the seeds. Place the avocado halves on the hollows of a muffin baking tray for a better stand. Beat the eggs and slide them into the avocado wells. Season with salt and pepper. Bake in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 20 minutes.
2
Whisk vinegar, salt and pepper. Add the oil. Peel and finely dice the shallot and stir into the vinaigrette. Sort the salad, wash and shake dry. Wash the dill, shake dry and pluck flags from the stems. Mix salad leaves, dill and vinaigrette. Arrange baked avocados with salad.
3
Place the avocado halves on a muffin tray or on four cups for gratinating.