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Avocado Surprise

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 2 Avocado
  • 2 Eggs
  • 8 Discs Bacon
  • Espelette pepper
  • Black pepper from the mill
  • Salt
  • Oil
  • Cling film
  • Kitchen twine

Instructions
 

  • Prepare a small mold - for me it was a creme bruleé mold. Line it generously with cling film. Then beat an egg in there. Close the cling film well so that the egg has a rounded shape. Additionally tie with kitchen thread. Then do the same with the other egg. Then boil the eggs in boiling water for 4 minutes and let them cool. Then cut open the foil and carefully remove it.
  • Halve the avocados and remove the stone. Remove the peel with a large spoon so that you can put the avocado back together again afterwards. Salt the inside of the avocado halves a little. Now place one of the eggs in the hollow where the stone was previously and reassemble the avocado.
  • Now pepper the avocado on the outside a little and season a little with Espelette pepper, salt is not necessary as the bacon brings salt with it. Now wrap each avocado with 4 slices of bacon each. Heat about a teaspoon of oil in the pan and fry the avocado on all sides until crispy brown.
  • I put the avocado on a bed of lamb's lettuce and tomatoes and poured some of my favorite dressing over it. But ruccola and any other salad are also conceivable. You can let your imagination run wild. There was also toasted bread.
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Written by John Myers

Professional Chef with 25 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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