A superbly healthy meal, which is ideal for a post-workout protein boost, or just a flavoursome lunch on a sunny day. A pop of chilli and coriander brightness lifts the dish. Serve with your favourite sourdough bread, or gluten-free alternative if you prefer.
- 1 packet of RR. Spink & Sons Smoked Trout
- 2 small free-range eggs
- 1 avocado halved and de-stoned
- 1 red chilli deseeded and finely chopped
- 1 tbsp of chopped fresh coriander
- salt and cracked black pepper to taste
Preheat oven for 220 C.
Scoop out the avocado from the skin and save the skins for later.
Place the avocado in the bowl and roughly crush with a fork.
Chop smoked trout into the bowl and combine with the chilli and coriander. Season with salt and pepper.
Divide the mix in two halves and put it back into the avocado shells.
Create small well in each and crack one small egg into the well.
Place the avocados on the baking tray and bake for 15min or until the eggs are cooked.
Serve with a watercress salad and toasted sourdough.