Super protein baked avocado and egg salad

This salad packs a punch for healthy fats, protein, vitamins and minerals, keeps you super satisfied, takes minimal preparation and oh, not to mention tastes AMAZING. The baked eggs take on a kind of crusty outer layer, which when you cut into reveal a gorgeously oozing yolk combined with the creamy avocado - a match made in heaven. 
You will need:
1 ripe avocado
2 eggs
Salad bits and bobs (I used baby leaf spinach, cucumber and plum tomatoes)
Poached salmon fillet (I used the chilli ones from Tesco just because that's what I had in the fridge! Plain works well too though)
A twist of black pepper
Fresh chives (optional)

Preparation:
1. Preheat the oven to about 180C. Meanwhile, arrange the salad bits in a bowl, along with the poached salmon fillet.
2. Cut the avocado in half and scoop out about half of the flesh from each side. You can chop this up and add it to the salad.
3. Arrange the avocado halves in a small heatproof tray or muffin tin - something small enough so they're tightly packed but with a little room left around the edges for any extra egg spillage.
4. Crack the eggs into the avocado halves. Whack the tray in the oven for 15 minutes.
5. Remove, take out the avocado halves and any extra egg around the edges and add to the salad. Sprinkle black pepper and chives, tuck in and foodgasm!