About This Recipe
An egg and avocado recipe, perfect for a quick and easy appetizer.
Ingredients
At Oliviers&Co
Summer Olive Oil
1 tbsp Kirmizi Mix
Salt & Herbs Mix for Pasta & Salad
Pepper
At the market
8 hard boiled eggs
2 ripe avocados
1 shallot
1 lime
3 sprigs of coriander
4 thin slices of smoked bacon
Directions
In a frying pan, brown the smoked bacon until crispy. Pat dry with paper towels to remove excess fat and let cool.
In a bowl, mash the avocado flesh, add a pinch of the salt & herb mix, the chopped shallot, then pour in the lime juice. Add the Kirmizi mix and 1 tbsp of olive oil and mix well.
Cut the smoked bacon into coarse crumbs with a knife. Chop the coriander.
Collect the yolks and whites of the eggs on a board. Crush the yolks with a fork, add them to the guacamole and mix well.
Reconstitute the eggs, spread the bacon crumbs, season with pepper and sprinkle with coriander.
Drizzle with olive oil before serving. Enjoy as an appetizer or as a starter on a bed of arugula.