John Myers
Ingredients for 1 servings:
- 1 avocado(s), ripe, but still firm
- 2 slices of smoked salmon
- 2 m.-sized eggs
- 2 leaves of radicchio
- 1 spring onion(s)
- 1 sprig(s) dill
- Mustard, hot
- Honey
- Lemon juice, fresh
- salt and pepper
- possibly paprika powder or curry powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Preheat oven to 200°C (top/bottom heat). Halve the avocado, remove the pit, scoop out some of the flesh with a spoon, and set aside. Place the avocado halves on a baking sheet or in an ovenproof dish – make sure they are as horizontal as possible! Place some smoked salmon into each avocado half and crack one egg into the hollow. Bake at 200°C for about 10 minutes (or until the egg white is cooked through but the yolk is still soft). In the meantime, prepare the avocado remoulade. Blend the excess flesh with lemon juice, honey, and mustard until creamy, then season. Finely chop the crunchy bottom part of the radicchio leaves and add to the mixture. Spoon the cream into the top part of a radicchio leaf. Wash the spring onion and slice it into fine rings. Season the baked avocado halves with salt and pepper to taste, possibly with paprika or curry powder, and serve with the dill, the remoulade in the leaves, and the spring onions. Enjoy! This is also suitable if you’re avoiding carbohydrates (perhaps even omitting the honey) or want a high-protein diet – but it’s also delicious without dieting. Don’t be put off by the calorie count – the fat in avocados is known to be very healthy. Serve with a nice leaf salad with a citrus-flavored dressing or – especially if you’re in a hurry – simply a few slices of cucumber. For me, it’s only important that there’s something fresh, as the avocado can be quite powerful. If you don’t like the bitterness of radicchio, you can finely dice some pickled cucumber or cucumber and add it to the remoulade for a “crunch,” or simply leave it creamy and without any chunks.
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