By emensah m
Preheat your oven to 375°F (190°C).
Halve the avocado, remove the pit, and carefully scoop out some flesh to make room for the egg. Dice the scooped-out avocado flesh and set aside.
Place the avocado halves in a muffin tin to keep them upright. Crack an egg into each avocado half.
Slice the smoked salmon into smaller pieces and distribute them evenly around the eggs in the avocado halves.
Season each egg cup with salt and pepper to taste.
Place the muffin tin with avocado egg cups in the preheated oven and bake for about 15 minutes, or until the eggs are cooked to your liking.
While the egg cups are baking, heat a small pan over medium heat and add 1 tablespoon of olive oil.
Add the cherry tomatoes to the pan and sprinkle with 1 teaspoon of za'atar. Sauté until the tomatoes are slightly blistered, about 5 minutes. Season with a little salt and pepper.
Once the eggs are ready, remove the muffin tin from the oven. Let them cool for a couple of minutes.
Serve the avocado egg cups warm, topped with diced avocado, blistered za'atar tomatoes, and garnished with fresh dill or parsley.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Healthy recipe is ready in 30 minutes and features large eggs, smoked salmon, ripe avocado and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
Halve the avocado, remove the pit, and carefully scoop out some flesh to make room for the egg. Dice the scooped-out avocado flesh and set aside.
Place the avocado halves in a muffin tin to keep them upright. Crack an egg into each avocado half.
Slice the smoked salmon into smaller pieces and distribute them evenly around the eggs in the avocado halves.
Season each egg cup with salt and pepper to taste.
Place the muffin tin with avocado egg cups in the preheated oven and bake for about 15 minutes, or until the eggs are cooked to your liking.
While the egg cups are baking, heat a small pan over medium heat and add 1 tablespoon of olive oil.
Add the cherry tomatoes to the pan and sprinkle with 1 teaspoon of za'atar. Sauté until the tomatoes are slightly blistered, about 5 minutes. Season with a little salt and pepper.
Once the eggs are ready, remove the muffin tin from the oven. Let them cool for a couple of minutes.
Serve the avocado egg cups warm, topped with diced avocado, blistered za'atar tomatoes, and garnished with fresh dill or parsley.
Calories per Serving: 350
Your Rating:
