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Avocado and egg spread with tomatoes

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Ingredients for 1 servings:

  • 1 avocado(s)
  • 2 eggs
  • 10 cocktail tomatoes
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes

Place the eggs in a pot of cold water, ensuring they are well covered, and place on the stove over high heat. When the water starts to boil, take your time and boil for 3 minutes. Then drain the eggs and rinse them. The eggs should now be cooked so that some of the yolk is still just runny. In the meantime, peel and pit the avocado. If you want to store the spread for a day, set the pit aside and add it back to the spread later. Cut the tomatoes into small pieces. Peel the eggs and place them in a small bowl with the avocado flesh. Mash everything together with a fork and mix, then stir in the tomato pieces. Spread the spread on bread or, my favorite, whole-grain crispbread, and season with salt and pepper to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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