The taste lies in the paste actually so you need to have your smasher handy, some boiled eggs to edge up the mix, some dash of fresh lemon and some slices of cool-cool cucumber to balance things. Show off your dietary signature by opting for gluten free breads to carry the avocado mix on top and finally some cautious sprinkle of red chilli or paprika powder to spice things up a bit.
Serves: 2-4 people
Ingredients I Used:
4 free range eggs
2 small avocados, or 1 really big one!
Half a lemon
Salt + pepper
A pinch of paprika powder
Slices of cucumber
Slices of bread (I use gluten free slices from M&S)
2 tablespoon milk (If you are using a blender)
Lets make now
Step one: Place your eggs into a saucepan and cover with cold water. Put onto a high heat and boil for 10 minutes.
Step two: While you’re waiting for the eggs to boil, mash or blend your avocado with the juice of half a lemon, a pinch of salt and a little pepper.
Note: If you prefer it a little chunkier, smash them with a fork or a hand masher but if you like your avocado to be a fine paste, use a blender. Use, 2 tablespoon of milk to the avocado if its a wet blender.
Step three: Once your 10mins are up, drain the eggs and fill the pan with cold water. Let the eggs chill for a couple of minutes before peeling.
Step four: Peel the eggs and slice them unevenly. Toss into the bowl of avocado cream.
I find this stage quite fulfilling, I must mention.
Step five: Then serve as you please!I prefer to toast the bread slices in the toaster or in a frying pan first and then spread the bread with a generous amount of butter and top it with slices of cucumber and a little paprika sprinkled over it, but you could use chilli or herbs, or go plain.