Eggs and tomatoes filled with avocado cream

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.