This recipe is everything you love about an open-faced smoked salmon and cream cheese bagel with the addition of avocado—oh and minus the bagel.
It’s an easy, healthy, and fun way to help you break from your typical avo toast-a-day habit and celebrate the versatility of the amazing avocado.
Avocados are a powerhouse fruit filled with healthy fats, minerals, vitamins, and antioxidants and hold the crown when it comes to “superfoods,” according to the National Health and Nutrition Examination Survey. While this makes avocados a popular choice to start your day, baked eggs in avocado are more than just breakfast, these boats can float on the menu from morning to night.
Off the record— my favorite part about this recipe just might be the everything bagel seasoning itself. Yep, it’s that garlicky, crunchy, nutty seasoning that is used on everything bagels and once you make it, you’ll be sprinkling it over, well, everything!
While this recipe is foolproof, there are a few tips that will help ensure you get the most avo-mazing baked eggs possible.
- Try and find the largest Hass avocado you can! At minimum the size of your hand— you want to make sure you have enough avocado left after you scoop some of it out.
- Not too ripe! Unlike guacamole, you want to have a firmer avocado for your egg bake.
- Here’s a guide on how to cut and peel an avocado quickly and safely just in case you need it!
- Use room temperature avocados.
- Scoop wide instead of deep. You want to scoop out about 1-1/2 tablespoons of avocado to create room for your egg. By scooping wide, you get more avocado in each bite and the egg cooks faster.
- You can crack the egg into a small bowl then use a spoon to transfer the yolk into the avocado and fill the rest with egg white (you may have some egg white leftover). You can also crack the egg directly into the avocado and let any of the excess egg whites overflow onto your baking dish.
- Keep the avocados upright by using a muffin tray, small baking dish, or ramekins to make sure your avocados stay level in the oven.
Although the term lox is sometimes applied to smoked salmon, they are different products.
Lox is brined salmon that usually comes from the fish’s belly, so it is cured by salt and, like smoked salmon, not cooked. Lox can be used in place of smoked salmon in most recipes, including this one, but it is much saltier than smoked salmon.
Gravlax is a Scandinavian specialty. It’s very similar to lox, the deli counter favorite, but gravlax is usually cured with spices and fresh herbs (unlike lox, which is left plain). Gravlax is also never smoked.
This recipe is easy to adapt and lends itself to various substitutions. Mix it up because you want to try something different or because you’re making the most out of what you have on hand.
Avocado: This recipe uses large Haas avocados. They’re the most popular variety and the one you’ll probably find in your store. However, if you are lucky enough to find another variety like Fuerte or the larger-sized Choquette, these would make a special treat!
Salmon: Most grocery stores sell pre-sliced smoked salmon, but lox can be used in place of smoked salmon or even canned salmon in a pinch. If you’re not a fan of fish, try thin-sliced bacon or prosciutto. For a vegetarian option, opt-out of the animal protein and double up on the toppings.
Cheese: While feta fits in place of traditional cream cheese, you can always add it as a schmear on the side. Otherwise, any light-flavored cheese will do the trick. Try cotija, goat cheese, queso fresco, ricotta, or Parmesan cheese.
Toppings: If you’re not a fan of onions or capers, feel free to leave them off. Either way, I suggest adding thin slices of tomatoes and cucumbers on the side. Feeling spicy? Put some hot sauce like sriracha on top!
Baked Eggs in Avocado are so easy and adaptable, you can have a different option every day! Almost anything you can put on avocado toast you can put in an avocado boat, so let your imagination run wild. Here are a few ideas:
- Classic Breakfast: Cheddar, bacon, and chives
- Huevos Rancheros: Black beans, salsa, Pepper jack cheese, and sour cream
- Mediterranean: Spinach, feta, pesto, and sundried tomatoes
- Pizza: pepperoni, tomato sauce, and mozzarella
The great thing about baked eggs in avocado is that you can serve them just as they are, with a fork or spoon. But don’t hesitate to serve this dish with something on the side. Some options to try are English muffins, sourdough bread, garlic bread, tortilla chips, or even a bagel.
This recipe is great for brunch parties because it’s easy to set up, easy to double, and requires only a small amount of cooking—all done on one sheet pan!
For an entertaining option, turn the avocado assembly into a toppings bar with different cheeses, veggies, and proteins so your guests can build the baked eggs in the avocado of their dreams.
As we all know, avocados don’t last very long and so this is one of those recipes that should be made right before you plan to eat them.
If you do end up with leftovers, or want to make it ahead, store them in the fridge in an airtight container for up to two days. Reheat them in the microwave, covered for 1-2 minutes.
- 2 tablespoons poppy seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon plus 1 teaspoon dried minced garlic
- 1 tablespoon plus 1 teaspoon dried minced onion
- 2 teaspoons flaked sea salt or coarse salt
- 3 large Haas avocados, halved and pitted
- 6 ounces smoked salmon or lox, thinly sliced
- 6 large eggs
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon red chili pepper flakes, divided
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1 bunch fresh dill, chopped
- 3 tablespoons capers, drained
- Everything bagel seasoning
- Lemon wedges, garnish
- Preheat the oven and prepare a baking sheet:
Preheat the oven to 425°F. Lightly oil or spray a baking sheet with nonstick spray.
- Make the everything bagel seasoning:
In a small bowl, combine the poppy seeds, white sesame seeds, black sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container until ready to use.
Simply Recipes / Alison Bickel - Prep the avocados
Using a spoon, scoop out about one tablespoon of avocado flesh, or more, as needed to enlarge the well in the center of each avocado. You want it to be wide. Arrange the avocado halves on a baking sheet and line the hollows with strips of smoked salmon.
Simply Recipes / Alison Bickel - Prepare the eggs:
In a small bowl, combine the salt, freshly ground black pepper, and red pepper flakes. Into a separate small bowl, gently crack 1 egg and season with a pinch or two of the salt, pepper, and red chili pepper flake mixture.
Use a spoon to carefully transfer the seasoned yolk into the avocado well trying to keep the yolk intact. If there are any remaining egg whites, add them into the avocado well. Repeat the process with remaining eggs until all of the avocado halves have been filled.
- Add toppings and bake the avocados:
Top the eggs with red onion. Gently place the sheet pan in the oven and bake the avocados for 15-20 minutes, or until the egg whites have set and the yolks are cooked to your preferred runny-ness.
Simply Recipes / Alison Bickel 
Simply Recipes / Alison Bickel - Garnish and serve:
Remove avocados from the oven and sprinkle with feta cheese, fresh dill, capers, and everything bagel seasoning. Serve with lemon wedges on the side.
Simply Recipes / Alison Bickel
