Ordinary boiled eggs turned into edible flowers 🌼
Creamy avocado with cilantro, chili and olive oil, topped with blooming eggs. Fresh, vibrant and surprisingly simple.
– 2 eggs
– 1 avocado
– chili pepper
– 2-3 cherry tomatoes
– small shallot
– cilantro
– olive oil
– salt and black pepper
– lime/lemon (optional)
– ciabatta (or any other bread you like)
– butter
Boil the eggs for 8 minutes. Cool slightly so you can peel them easily. While the egg is still hot/warm, wrap it in plastic wrap, pinching it between chopsticks. Tie the ends with a rubber band and refrigerate for 15-20 minutes.
Finely chop the onion, cilantro, and cherry tomatoes. Finely chop the avocado or scoop it out of the skin with a spoon. Mix. Add finely chopped chili (adjust the amount to suit your taste). Add a little olive oil, salt, lime/lemon juice (optional) and black pepper. Mix well.
Brush the bread with soft butter on one side and toast in a frying pan.
Remove the eggs from the plastic wrap and carefully slice them.
Spread the avocado mixture on the toasted bread, add salt to taste (if necessary), top with the eggs and cilantro sprigs.
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