Bacon and avocado eggs

Fry the bacon until crispy in a dry, hot frying pan.

Cook the eggs hard in 8 minutes. Let them scare under cold water, peel them and halve them in length.

Remove the egg yolks and put them in a food processor. Add the pulp of the avocado, the mayonnaise and the lemon juice, mix to a smooth mixture and season with salt and pepper.

Cut the crispy bacon into small pieces and mix them with the egg-avocado mixture.

Place the half eggs on a dish with the cutting edge facing up. Spoon the filling into a piping bag and fill the eggs with it or spoon the mixture into the eggs with a teaspoon. Pollinate with a pinch of cayenne pepper.