Bagel And Lox-Style Avocado Egg Bake Recipe
If breakfast is your favorite meal of the day, then you'll want to add this delicious creation to your repertoire. Made with some of our favorite morning staples, this bagel and lox-style avocado egg bake recipe is sure to wow a crowd. Tasting Table recipe developer Katie Rosenhouse brings us this tasty combination and we couldn't be more excited to try it. She shares, "I love that this is a quick, healthy, and totally customizable breakfast option that's still somewhat impressive enough to serve to guests when they come for brunch."
Although the presentation is worthy enough to be showcased in a mouthwatering display, the preparation is straightforward and the bake time is short and sweet. Feel free to alter the garnishes to your liking too; this smoked salmon and egg avocado boat can be personalized as you wish. Thanks to Rosenhouse's various suggestions, you won't be at a loss of ways to enhance this flavorful dish.
Gather the ingredients for this bagel and lox-style avocado egg bake recipe
For this recipe, you'll need large eggs, ripe avocados, and a package of smoked salmon. To season the dish, get kosher or flake salt, cracked black pepper, a small bunch of fresh dill, and cut a fresh lemon in half. To garnish the concoction, Rosenhouse offers suggestions such as a thinly sliced red onion and tomato, red pepper flakes, capers, or thinly sliced cucumber. Finally, grab a pack of Everything bagel chips to scoop up every creamy bite.
If you want to personalize one more component of the dish, Rosenhouse offers a quick tip to make your own bagel chips: "Buy a few mini everything bagels. Slice [them] as thin as you can, place onto a parchment-lined baking sheet, and brush lightly with olive oil. Bake at 325 F until lightly browned and crisp, 15 to 20 minutes."
Prep the ingredients
Start by preheating the oven to 400 F. One by one crack the eggs, keeping the yolks intact in one bowl and the whites in another. Cut all the avocados in half and remove the pits. With a spoon, scoop out about half of the flesh to make room for your filling. Eat it while you wait or set it aside to use as soon as possible (guacamole, anyone?). If your avocados are on the smaller side, Rosenhouse instructs: "Use medium eggs or scoop out additional flesh to give the eggs more room to sit."
Assemble and bake the avocado boats
To have some stability while assembling the boats, Rosenhouse recommends flipping a muffin tin upside down and sitting the avocado halves in the nooks. She notes, "Using an upside-down muffin tin to hold the avocados in place while baking is a sure way of keeping them from falling over," and adds, "Avocados are expensive — can't waste them!" It's hard to argue with that logic.
First, place a slice of smoked salmon into every avocado half, then scoop one egg yolk carefully on top. Spoon the egg whites on top of the yolk, ensuring that you leave a space of ¼ inch from the top edge of the avocado. Season well with salt and pepper, then transfer the upside-down muffin tin to the hot oven and bake for 15 to 20 minutes. Check the eggs near the end of the time and remove them once they are cooked to your liking. Rosenhouse shares, "I'm a fan of a jammy egg, but you can underbake a bit more for a runny yolk."
Garnish and serve
Sprinkle the top of the avocado egg boats with freshly chopped dill and a squeeze of lemon juice. Then if desired, add thinly sliced red onion, tomato, red pepper flakes, and capers. Rosenhouse suggests serving the boats still warm or at room temperature — perfect for a brunch spread. She points out, "For anyone who isn't a fan of warm avocado, I personally like to prep these ahead and eat them chilled."
"Spooning the avocado-egg mixture onto the bagel chips is the way to go," Rosenhouse recommends and describes, "The salty seasoning on the crunchy chips turns this healthy breakfast into something totally snackable." To round out your plate, she notes that "[cucumbers] are a nice way to add a fresh flavor and crunch when served on the side, especially since the rest of the dish is warm out of the oven." Take it a step further and "Garnish the sliced cucumbers with a drizzle of olive oil, lemon juice, salt, and pepper for a quick salad if you like them dressed," Rosenhouse instructs.
- 6 large eggs
- 3 ripe avocados
- 1 (4-ounce) package smoked salmon
- kosher or flake salt, to taste
- cracked black pepper, to taste
- 1 small bunch fresh dill
- 1 fresh lemon, halved
- Everything bagel chips, for serving
- ½ small red onion, thinly sliced
- 1 small tomato, thinly sliced
- red pepper flakes, to garnish
- capers, to garnish
- 1 cucumber, thinly sliced
- Preheat the oven to 400 F.
- Separate the egg whites and yolks and set aside.
- Halve the avocados and remove the pits. Use a spoon to scoop out about half of the remaining flesh and set it aside for another use.
- Place the avocado halves onto a muffin tin turned upside down for balance.
- Lay one slice of salmon into the well of each avocado and top with an egg yolk.
- Spoon or pour the egg white to coat each yolk, stopping about ¼ inch from the top of each well.
- Sprinkle generously with salt and pepper.
- Bake for 15 to 20 minutes until eggs are set to desired doneness.
- Garnish with dill, lemon juice, and optional red onion, tomato, red pepper flakes, and capers.
- Serve warm or at room temperature with bagel chips and thinly sliced cucumbers.
| Calories per Serving | 260 |
| Total Fat | 20.4 g |
| Saturated Fat | 3.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 190.3 mg |
| Total Carbohydrates | 10.6 g |
| Dietary Fiber | 7.3 g |
| Total Sugars | 1.2 g |
| Sodium | 428.5 mg |
| Protein | 12.0 g |
