I can cook. Not so much of the Jamaican variety but I can cook. Knowing this I still prefer not to cook. So find me dish ideas that are high on style, taste and gravitas but low on ingredients and prep time and I’ll be ‘cooking’ for us both in no time (literally). Avocado is a huge part of the Mexican cuisine I’m currently exploring. I’m also trying to get back into ‘loving breakfast’. Then there is the ongoing conditioning of my palette in efforts to finally decide whether or not I actually like smoked salmon. All that table talk led me to this fantastic recipe that brings together all three conversation pieces in a wonderful avocado bowl stuffed with eggs and salmon. Talk about full circle. Ultimately I think next time I’ll switch out the dill for fresh parsley and a dash of Parmesan next time but overall I enjoyed me likkle ‘pear’ and egg.



  • 4 avocados

  • 4 oz smoked salmon

  • 8 eggs

  • Salt

  • Black pepper

  • Chili flakes

  • Fresh dill



  • Preheat oven to 425°F.

  • Halve the avocados remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg.

  • Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.

  • Add salt and fresh cracked black pepper on top of the eggs, to taste.

  • Gently place the cookie sheet in the oven and bake for about 15-20 minutes.

  • Sprinkle chili flakes and fresh dill on top.

  • Serve warm.