Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg), a beautifully fresh, rich, luxurious dish that is inspired by this month's destination in Eat the World: Colombia!
Song of the day: "Otra Noche" by Aurelio Gallardo.
Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg). Here's a dish that can be served for breakfast or lunch. There is nothing like a trio of avocado, egg, and smoked salmon. Vibrant colors, equally tantalizing in taste and texture. Come with us and discover Colombia through food!
It's been a while...…………….
Wow, how time flies. The last time we did a post for Eat the World was many months ago. I really missed it. When Nicoletta told me that Colombia was the next destination on our journey of the world through food, I was really excited to dive right back in.
To me, Colombia is a culture of food, dance and so much more. When researching recipes, I found so many I wanted to do. There were soups, stews, imagine a loaded Colombian hotdog, however when I saw these Aguacate Relleno, Stuffed Avocado, they seemed to really capture me consequently having me at the market picking up a nice ripe avocado, and some smoked salmon and a few other things.
I love avocado...…………
Honestly, I didn't start my foodie relationship with avocado till I was an adult. It is not something you see on an Italian table. I remember having it in guacamole and it was delicious and so, as a result, it has become something we try having often. In this recipe, it is stuffed with an egg then baked and some salmon added after the fact. I am so excited for you to try this, so let's get right down to it and we can ride the flavor train to Colombia and make these Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg).
Let's go shopping, shall we...………
This recipe is really easy and needs very few ingredients. Simple, easy to prepare, and not to mention delicious!
- Smoked salmon
- Green onion
- Fresh dill
- Dijon mustard with basil
- Olive oil
- Salt, pepper, and paprika
- Some salsa
Eggs in the hole...……...
Look at how lovely the eggs look nestled in that bowl of pure flavor richness. Yum! So, this is what we need to do:
- Cut the avocado in half, remove the pit. Scoop some of the bowl out and brush with olive oil, season with salt and pepper and just a pinch of paprika.
- Crack some small eggs into the bowl of the avocado and season again. Sprinkle some finely chopped green onion and place into a preheated oven at 300 degrees F. Bake until eggs are cooked to your liking. I cooked mine a bit longer, wanted a firmer yolk.
- Take out of the oven.
Looking pretty yummy so far, don't you think?...….
That baked avocado with the egg looks stupendous. I can't wait to try it, however, we have to put the finishing touches on, first:
- I shredded up some romaine lettuce and then I nestled the stuffed avocados onto a plate where I made a bed of lettuce.
- Now, time to layer the smoked salmon and put it on one side. A bit of fresh dill and finely chopped green onion, and we are just about there.
- Just a smidge of olive oil and a couple of sides, like salsa and basil lemon Dijon, and we are set. Time to eat!
Food presented beautifully touches the deepest of foodie hearts...…………...
I love the look of these. They make me feel light and joyful, similar to a warm sunny bright day! I can smell the smokiness of the salmon and that hint of earthy sweet dill. The mustard is going to add a nice kick and the salsa, well, I love the zing it brings to the table with just a slight bit of heat.
The nice thing about these stuffed avocados is very easy to eat. You can do it with a fork and knife, or use a spoon. Whatever your heart desires! My first bite reveals some pretty rich and velvety flavors. The avocado is the star and it partners so well with the egg.
The yolk offers a beautiful creaminess to the mix with its luscious flavor bathing the avocado. I like the smokiness of the salmon and its flavor, consequently waking up my taste buds to no end. The dill is beautiful and with the addition of the Dijon and those hits of basil and lemon along with the tomato salsa, this is definitely an extravaganza of flavor and texture.
The world is going through some tough times, people are feeling the change of a world we once knew and holding onto hope for that to return. It is in times like these that we stand together and hold each other in a virtual embrace.
We can still celebrate and there is no better way than food! So glad you took this ride on the Eat the World flavor train. Give this Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg) a try. It's easy, simple, yet so sophisticated in presentation and flavor. Welcome to Colombia!
Song of the day: "Otra Noche" by Aurelio Gallardo.
Check out all the wonderful Colombian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Bollos de Mazorca (Steamed Fresh Corn Rolls)
Sneha’s Recipe: Colombian Arroz Atollado
Amy’s Cooking Adventures: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Pandemonium Noshery: Bandeja Paisa - Colombian Platter
Making Miracles: Arepas Con Carne Asada
Dinner By Dennis: Pan De Bono (Colombian Cassava and Masa Cheese Bread)
Sugarlovespices: Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg)
Kitchen Frau: Pan de Yuca (Warm Cheesy Buns)
A Day in the Life on the Farm: Arroz Atollado
- 1 avocado
- 1 Tbsp olive oil
- 2 small free-range eggs
- 2 slices smoked salmon
- 1 stalk green onion chopped fine
- 2 sprigs fresh dill
- Salt and pepper
- Pinch of paprika
- 2 Tbsp salsa
- 1 heaping tablespoon Dijon mustard with basil and lemon
- Pre-heat oven to 300 degrees F.
- Cut avocado in half and take the pit out. Scoop some of the middle out, creating a larger bowl.
- Brush inside of avocado with the olive oil, season with salt pepper and paprika.
- Crack eggs into the avocado and season again with salt and pepper, and sprinkle with finely chopped green onion. Place on a parchment-lined baking sheet and then into middle rack of oven, bake for 15 minutes or until the egg is cooked to your liking.
- Take out of oven. Grab a slice of smoked salmon fan and place to one side on top of the avocado.
- Garnish with a fresh sprig of dill.
- Serve with salsa and Dijon mustard on the side.
- Cook the egg to your liking, I cooked mine a bit longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, brunch
- Method: Oven
- Cuisine: Colombian
- Diet: Gluten Free
Keywords: Avocado, brunch, Colombian, dill, eat the world, eggs, smoked salmon, chives, breakfast, salsa
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.