How to make it
Preheat the oven to 200°C. Scoop out the avocado flesh and cut into small chunks. In a bowl mix avocado flesh, salmon flakes, chives, mayonnaise, wasabi and Lee Kum Kee Gluten Free Soy Sauce. Mix thoroughly but try not to mash.
Place avocado skins in a baking tin, then pile the avo salmon mixture in the bottom of each avocado boat creating a “nest” in the middle. Place an egg yolk in it on each boat.
Season the egg with a little salt & black paper, then bake in the oven for 10-15 minutes or heated through and the egg cooks to your desired consistency.
Serve warm topped with some extra chives, lemon wedges and a spoon.
Tip: If your avocado boats don’t stand upright, make stands with some salt.