Avocado with a herb salad and stuffed egg

Pick the herbs from the stems, tear the leaves a bit smaller and mix them.

Beat the olive oil with the balsamic vinegar, salt and pepper into a dressing.

Halve the eggs and take out the yolk. Prepare the yolk with the mayonnaise and mustard to a smooth mixture. Season with salt and pepper. Fill in half the eggs here.

Cut the bulging of the avocados on the outside over the length. Now cut the avocados in half. Remove the kernel and pull the peel of the avocado. Cut each half into 2 slices.

Put a slice of avocado on each plate. Cover with some herbs and sprinkle with the dressing.

Put or place on each plate a filled half egg and sprinkle with some pepper. Divide the flinters of Parmesan cheese over it. Serve immediately.

Tasty with toast or bread.