Creamy Avocado & Smoked Salmon Bake (High-Fat Keto Breakfast)
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Ingredients
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly oil a small baking dish or rimmed sheet.
- 2
Scoop a bit more avocado from each half to enlarge the well so an egg will fit comfortably. Reserve extra avocado for a garnish or mash into cream cheese if desired.
- 3
Place avocado halves cut side up in the prepared dish so they sit stable. If they wobble, nestle them in a bed of crumpled foil.
- 4
In a small bowl, whisk the eggs with heavy cream, Dijon (if using), lemon zest, dill, salt and pepper.
- 5
Spoon a thin layer (~1/2 tbsp) of cream cheese into each avocado well, then arrange smoked salmon pieces around and over the avocados.
- 6
Carefully pour or spoon the egg mixture into each avocado well—fill but avoid overflow. Sprinkle smoked paprika or cayenne if you like heat.
- 7
Bake 12–18 minutes, until egg whites are set but yolks still slightly soft (longer if you prefer firmer yolks). Cooking time depends on avocado size and oven—check at 12 minutes.
- 8
Remove, drizzle with olive oil or melted butter, scatter capers (if using) and chives, adjust seasoning, and serve warm.
- 9
Rich and creamy from avocado, cream and cream cheese; smoky-salty notes from smoked salmon; bright lemon-dill finish balances the fat.
- 10
High in healthy fats (avocado, heavy cream, olive oil, salmon), moderate protein, and minimal carbs—keeps you in ketosis while delivering sustained energy.
Backstory: I developed this when I wanted a break from bacon-and-eggs while keeping the meal rich, simple, and full of satisfying fats. Smoked salmon adds savory depth while avocado and cream make it silky and filling.
