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MARCY L
Eggs and tomatoes filled with avocado cream
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Ingredients
Directions
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Cook the eggs hard in eight minutes.
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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.
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Let the eggs scare, peel them and cut them in half lengthwise.
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Remove the egg yolks and keep them separate.
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Halve the avocados and scoop the flesh into the food processor. Sprinkle with lemon juice.
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Add the goat's cheese with the yolks of half the eggs and the basil.
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Purée everything to a smooth and creamy, but firm cream and season with salt and freshly ground pepper.
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If the mixture is too weak, add another or two egg yolks (you do not need the other yolks).
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Transfer the cream into the piping bag and tighten well.
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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.
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Nutrition
130Calories
Fat15% DV10g
Protein16% DV8g
Carbs0% DV1g
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