Baked Avocado Bowls w Egg, Salmon, Dill & Capers


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5 from 1 vote

Avocado Bowls w Egg, Salmon, Dill, & Capers

Avocado halves serve as adorable, edible baking vessels for this tasty take on breakfast. The beautiful presentation is perfect for your brunch buddies or shower guests, or as a special, lovely treat any easy Sunday morning.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Salad
Cuisine: American
Servings: 2 servings
Calories: 260kcal


  • 1 ripe but firm avocado
  • 2 oz smoked salmon
  • 2 eggs
  • 1 TB minced shallot
  • 2 tsp capers
  • 2 tsp chopped fresh dill
  • fresh cracked black pepper


  • Preheat oven to 400 degrees. Line a small baking dish with foil.
  • Halve and pit avocado, and scoop out 3 TB from each half, leaving a small bowl (with ~4 TB remaining in each half). Cut a thin slice across the bottom so halve sits flat.
  • Place 1 oz salmon in each avocado bowl.
  • Crack an egg on top, slowly pouring whites so they don’t spill over.
  • Bake for 15-20 minutes or until whites are set and yolk is done to your liking. Top with shallot, capers, dill, and black pepper and serve.


Calories: 260kcal | Carbohydrates: 9g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 347mg | Potassium: 597mg | Fiber: 6g | Sugar: 1g | Vitamin A: 7.7% | Vitamin C: 12.2% | Calcium: 3.7% | Iron: 8.7%

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