Filter
Reset
Sort ByRelevance
MARCY L
Eggs and tomatoes filled with avocado cream
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the eggs hard in eight minutes.
-
Meanwhile, halve the tomatoes and scoop out the moisture, seeds and seed lists. Sprinkle the inside with salt and pepper and let the tomatoes drain in the opposite direction.
-
Let the eggs scare, peel them and cut them in half lengthwise.
-
Remove the egg yolks and keep them separate.
-
Halve the avocados and scoop the flesh into the food processor. Sprinkle with lemon juice.
-
Add the goat's cheese with the yolks of half the eggs and the basil.
-
Purée everything to a smooth and creamy, but firm cream and season with salt and freshly ground pepper.
-
If the mixture is too weak, add another or two egg yolks (you do not need the other yolks).
-
Transfer the cream into the piping bag and tighten well.
-
Put the half eggs and to on a flat dish and squeeze in a generous amount of avocado cream. Sprinkle some Dutch shrimps and garnish with dill.
Blogs that might be interesting
-
25 minAppetizerleg ham, chopped parsley, peeled walnuts, soft goat cheese, roasted peppers, sour cream, white grape,grilled ham with pepper sauce
-
42 minSide dishmedium-sized flour, butter, flour, milk, laurel leaf, nutmeg, cocktail tomato, grated cheese, shaved almonds,au gratin cauliflower with homemade bechamel sauce
-
60 minSide dishpotatoes, olive oil, garlic, flat leaf parsley, vine tomatoes, onions,potato and tomato packages
-
10 minSide dishorange, egg yolk, dijon mustard, White wine vinegar, sunflower oil, fresh rosemary, dried rosemary,orange sauce with rosemary
Nutrition
130Calories
Fat15% DV10g
Protein16% DV8g
Carbs0% DV1g
Loved it