The avocado really shines as the perfect accompaniment to these jammy boiled eggs and toasted pecan nuts.
Ingredients
- CHILLI OIL:
- 1/4 cup vegetable oil
- 3 tbsp chilli flakes
- 1 tsp salt
- 1 cinnamon stick
- SERVE:
- 4 eggs
- 4 small avos, cut in half and pip removed
- ¾ cup pecans, toasted and finely chopped
- Micro herbs
Instructions
CHILLI OIL:
HEAT oil in a pot over a medium heat for 2-3 minutes,keeping the heat below 190Cº. Add chilli, salt and cinnamon to a heat proof bowl. Carefully pour over oil and allow to infuse.
SERVE:
ADD eggs to a pot and cover with water. Bring to the boil over a medium high heat and cook for 6 minutes. Remove and place into a bowl of ice water to cool down and stop the cooking process. Peel and cut in half.
PLACE a whole egg in the one half of an avo, then use the other half of the avo and gently press closed. Roll the ‘whole’ avo in the pecans to coat.
SERVE the avo & egg truffles with chilli oil and herbs.
Recipe shared by Food&Home.
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Feature Image: F&H
