Avocado-baked eggs with smoked salmon

All the yumminess you'd expect on a smoked salmon platter is baked into a hollowed-out avocado half. Scoop out a bit of the avocado from each half to create a cavity large enough to accommodate the egg while it bakes. Mash the avocado flesh that you removed with a bit of fresh lime juice in a small bowl and press a piece of plastic wrap directly on the surface before refrigerating it to keep it from oxidizing. Enjoy it later with raw vegetables or as a sandwich spread. The salmon and avocado warm through as the egg cooks to become the perfect counterpoint to the flavourful fresh garnishes—shallot, capers, dills, and cracked black pepper.