Tuna guacamole burger with scrambled egg buns, vegetable sticks and yogurt dip

Ingredients for 2 servings:

• 8 eggs
• 2 avocados
• 3 tomatoes
• 2 cloves garlic
• 150 g natural yogurt
• 1 lemon(s)
• 250 g tuna fillet(s)
• 1 cucumber(s)
• 3 carrots
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Dessert or appetizer rings are required. Scrambled egg buns: Whisk the eggs separately with a little salt and pepper. Place the appetizer rings in a pan and heat with the lid closed. When the pan is hot, add one scrambled egg to each ring (my rings have a diameter of about 7.5 cm, which makes a bun about 1.5 cm high with one egg; if you want larger buns, you can of course use larger rings). Fry with the lid closed until the egg sets and can be flipped (this is a bit tricky; I think everyone has to figure out the best way for themselves). Then fry briefly on the other side to brown it, then remove from the pan and set aside. Guacamole: Make guacamole with the avocados, two tomatoes, the garlic, the juice of half a lemon, and a tablespoon of natural yogurt. Season with salt and pepper (I always follow Nadisha’s “1 a Guacamole Dip” recipe). Cut a tomato into thin slices and four slices of cucumber. Vegetable sticks with yogurt dip: Cut the remaining cucumber and carrots into sticks. Season the remaining natural yogurt with the juice of half a lemon, salt, and pepper, and set aside. Now cut the tuna to the size of the scrambled egg buns and sear well on both sides. The tuna is usually already pre-salted, so it doesn’t need any more seasoning; otherwise, add a little seasoning. Finally, stack the burgers as desired. I first put some guacamole on one of the scrambled eggs, then a piece of tuna, tomato, cucumber, more guacamole, and finally the second scrambled egg.