Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.
Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
Pre-heat the oven to 190D. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred. Serve warm with rice.
With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
Cook for 14-16 minutes. sprinkle salt and pepper to taste. Serve warm.
TIPS FOR BAKED EGGS IN AVOCADO
Make sure your avocados are room temperature and not refrigerated.
Scoop out about 1-1.5 tablespoons of avocado to create enough room for your egg. But scoop wide versus deep. If you scoop deep, it will take longer for the egg to cook.
Use large eggs. Extra large or jumbo will be too big for the avocado.
Keep the avocados upright and level by using a small baking dish, ramekins, or even a muffin tray.
There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.