The delicious eggs always bring a nice touch to the crowd to start a meal or a small party. The use of guacamole as a base is a healthy way to indulge in sinuous eggs, as an alternative to avocado to most of the yolk in this recipe.
1 avocado medium (half, crunchy)
2 tablespoons of sour cream without fat
1/2 teaspoon of lemon juice
Tomatoes (tomatoes) Western and finely chopped (from tomatoes to tomatoes Rome)
1/4 finely chopped leek
1/4 teaspoon of salt
1/8 teaspoon of ground black pepper
From 1 to 2 teaspoons of finely chopped jalapeño
Coriander dry or fresh, for decoration (optional)
Tip: Click Step to mark it as complete.
Prepare the boiled eggs: fill a large pot with water, add each egg and bring the mixture to a boil over high heat. When the water starts to boil, cover with a lid, remove the container from the heat and let it rest for 10 minutes. Rinse the water and transfer the eggs in a bowl of cold water to cool.
When the eggs are fresh enough to handle, remove the shells. Cut each egg in half length. Remove the egg yolk, add only the whole yolk in the medium bowl and discard the remaining 7 egg yolks. Put half of the eggs on a plate.
Cut the avocados in half and remove the hole. Use a spoon to collect the avocado meat in a bowl. Use a fork to crush egg yolk and avocado together. Combine sour cream and lime.
Remove the seeds from the tomato with a spoon and discard, cut the finely chopped tomatoes, finely chop the shallots. Add to avocado puree, along with salt, pepper and optional jalapeno. Stir together to combine.
Pour the guacamole in half egg white and divide the mixture every 18. Adjust the outline with chopped or dried coriander, if desired. Service.
Cooking tips: the tomato seeds are removed and thrown away. Otherwise, the liquid also causes guacamole to drip.
Keep it healthy: use only a couple of yolks against all, in this recipe or one for scrambled eggs, they are a good way to get a hint of egg yolk without all the saturated fat.
Tip: for a professional look, take the guacamole in the Ziploc envelope. Use the scissors to carefully cut the side corner and press the guac through the corner into swirls for more decorative egg whites.