Eggs, avocado and smoked salmon are a match made in brunch heaven, but we've mixed things up a bit with this brinner (brunch for dinner) idea. Baking the eggs until just set, in avocado bowls, means you're guaranteed molten yolks and a side salad of dill and cucumber is deliciously refreshing. Not only is this recipe healthy, but it is also dairy-free, gluten-free, high in protein and a source of vitamin B12 - need we say more?
- Preheat the oven to gas 7, 220°C, fan 200°C. Halve the avocado, remove the stone and spoon out some of the flesh to make a bigger hole for the egg to sit in. Put the halves in an ovenproof dish, cut side up, and crack an egg into each half. Bake for 15 minutes until set*.
- Meanwhile, mix together the rice wine vinegar, sesame oil, honey and 1 tbsp of the dill. Using a veg peeler, slice the cucumber into thin strips. Add to the dressing and mix well.
- Divide the smoked salmon between 2 plates. Put a baked avocado half on each plate and sprinkle with the remaining dill. Season with freshly ground black pepper and serve with the cucumber salad.
Tip: To make it veggie, and for some extra vitamin C, switch the salmon for grilled vine tomatoes.
See more Quick and healthy recipes
*If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.