Lemony baked eggs for Easter, with
greek yoghurt, salmon & avocado

By Gretchen Lowe

Serve up an inspired Easter brunch for the weekends ahead with these delightful Lemony Baked Eggs. Combining creamy Greek yogurt, fresh salmon and green avocado, all baked in a delicious blend of olive oil and butter, these eggs are perfect for feeding a busy house. Fan bake in your Haier oven for precise temperature control to ensure every bite is cooked to perfection.

Serves: 4 - 6

Time: 20 minutes


  • ¼ cup olive oil
  • 30g butter, cut into small cubes
  • 8 eggs
  • 1 cup Greek yoghurt
  • 1 tsp smoked paprika
  • Zest of a lemon
  • 200g smoked salmon
  • 1 avocado, sliced
  • ½ cup cup torn mixed herbs, such as mint, parsley or basil


  1. Heat oven to 220°C fanbake
  2. Pour olive oil in a prepared pan and scatter the cubed butter over top
  3. Gently crack eggs evenly around the pan and season with salt and pepper
  4. Bake until the egg whites are set, with the yolks still a bit runny. This should take 8-10 minutes
  5. Remove from the end and dollop with Greek yoghurt
  6. Top with smoked paprika and lemon zest, before nesting avocado and smoked salmon around the pan
  7. Top with herbs, sea salt and pepper before serving immediately with toasted sourdough

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