Can I use smoked salmon instead of bacon?

Yes. Use the smoked salmon in place of the crisped bacon for a no-cook, silky alternative; the cream cheese and lemon juice stay the same. Smoked salmon adds a softer texture and more saline, smoky flavor, so omit extra salt and keep the cream cheese amount unchanged to maintain the filling's body.

My egg slides out of the avocado cavity — how do I keep it in place?

Nest the egg half yolk-side up into a spoonful of the cream cheese mixture so the cheese cradles the white and prevents slipping. If the cavity is small, scoop an extra 10 to 15 g of avocado flesh to enlarge the hollow before filling.

The bacon turned soggy after assembly — how can I keep it crisp?

Pat the cooked bacon dry on paper before crumbling and add it just before serving so steam from the warm egg and avocado does not soften it. If using smoked salmon instead, fold it and add immediately so it stays silky rather than sitting and sweating.

How should I store this?

Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Avocado Egg Boat with Crisp Bacon or Smoked Salmon

1 boat · 4.7 g net carbs

4.7g Net carbs 40.2g Fat 27.1g Protein 504.1 kcal

Avocado Egg Boat with Crisp Bacon or Smoked Salmon

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

1 boat · prep 6 min · cook 10 min · total 16 min · difficulty medium

A soft-simmered egg is nested in a halved avocado with crisped bacon and a lemon-bright cream cheese filling. The bacon is pan-fried until crisp while the egg is simmered briefly so the yolk stays runny and the white sets. A spoonful of cream cheese blended with lemon juice and chopped chives fills the avocado cavity and helps stabilize the egg on the fruit. Assembly requires only a brief warm step and a quick crumble of bacon or a folded slice of smoked salmon for a no-cook alternative.

Ingredients

avocadoAvocado, Raw

100 g
baconBacon, For use on a sandwich

30 g
smoked salmonSalmon, Fish, chinook, smoked

30 g
eggEgg, Whole, raw

1 each
cream cheeseCream cheese, Regular, plain

25 g
lemon juiceLemon juice, Raw

5 ml
chivesChives, Raw

4 g
saltSalt, Table
1 g
black pepperSpices, Pepper, black

0.5 g

Equipment

small saucepan
small skillet

Method

Bring 500 g of water to a gentle simmer in a small saucepan over medium heat, then lower the egg into the water with a spoon and simmer gently for 6 minutes for a runny yolk.
While the egg cooks, heat a small skillet over medium heat and pan-fry the bacon 6 to 8 minutes, turning once, until crisp; transfer bacon to paper and drain excess fat, then crumble when cool enough to handle. Alternatively, skip this step if using smoked salmon.
Immediately transfer the simmered egg to cold water and cool for 2 to 3 minutes, then peel carefully and set aside.
Halve the avocado lengthwise and remove the pit; using a spoon, scoop an additional 10 to 15 g of flesh from the cavity if needed to make room for the egg.
In a small bowl, mix the cream cheese with the lemon juice and chopped chives until smooth; season the mixture with 0.5 g salt and 0.25 g black pepper.
Spoon the cream cheese mixture into the avocado cavity to form a shallow bed, place the peeled egg (halved if it is large) yolk-side up into the filled cavity, and crumble the crisped bacon over the top or fold a slice of smoked salmon and lay it across the egg.
Finish with the remaining 0.5 g salt and 0.25 g black pepper across the assembled boat and serve immediately.

Tips

Pro tip

For a firmer yolk, simmer the egg for 8 minutes instead of 6 minutes.
If the bacon needs extra crisp, press it gently with a spatula in the last 1 to 2 minutes of pan-frying.
For easier peeling, transfer the simmered egg to cold water immediately after cooking and cool for 2 to 3 minutes.

Frequently asked questions

Can I use smoked salmon instead of bacon?: Yes. Use the smoked salmon in place of the crisped bacon for a no-cook, silky alternative; the cream cheese and lemon juice stay the same. Smoked salmon adds a softer texture and more saline, smoky flavor, so omit extra salt and keep the cream cheese amount unchanged to maintain the filling's body.
My egg slides out of the avocado cavity — how do I keep it in place?: Nest the egg half yolk-side up into a spoonful of the cream cheese mixture so the cheese cradles the white and prevents slipping. If the cavity is small, scoop an extra 10 to 15 g of avocado flesh to enlarge the hollow before filling.
The bacon turned soggy after assembly — how can I keep it crisp?: Pat the cooked bacon dry on paper before crumbling and add it just before serving so steam from the warm egg and avocado does not soften it. If using smoked salmon instead, fold it and add immediately so it stays silky rather than sitting and sweating.
How should I store this?: Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per boat

Primary macros

Net carbs Fat Protein

4.7 gNet carbs

27.1 gProtein

40.2 gFat

6.9 gFiber

504.1Calories

Electrolytes

Na1292 mgSodium

K822 mgPotassium

Mg56 mgMagnesium

Minerals

Calcium: 74 mg
Iron: 2.12 mg
Magnesium: 56 mg
Phosphorus: 346 mg
Potassium: 822 mg
Zinc: 2.57 mg
Copper: 0.309 mg
Selenium: 43.1 µg

Vitamins

Vitamin A: 185 µg
Vitamin C: 14.3 mg
Vitamin D: 6.5 µg
Vitamin E: 3.36 mg
Vitamin K: 31.0 µg
Thiamin (B1): 0.299 mg
Riboflavin (B2): 0.503 mg
Niacin (B3): 6.35 mg
Pantothenic acid (B5): —
Vitamin B6: 0.556 mg
Folate: 125 µg
Vitamin B12: 1.82 µg

Other nutrients

Choline: 242.5 mg

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

245.7 g per boat

One figure is unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.

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