Name: Avocado and Watercress Surprise
Yield: Serves 8
Ingredients: 3 Petit Suisse cheeses; 1 teaspoon (5 ml spoon) caster sugar; salt and black pepper; juice of 1 lemon; 1 bunch of watercress, with the leaves picked off; 1 tablespoon (15 ml spoon) water; 8 medium-size to large eggs (size 2–3); 1 teaspoon (5 ml spoon) white wine vinegar; a little oil for greasing; 2 large or 3 medium-size avocados; raduccio lettuce leaves; a little single cream (optional); 3 teaspoons (3 x 5 ml spoon) gelatine

Preparation info

Serves
8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

The surprise in this pretty dinner party dish is the soft-poached egg, which hides under a coating of avocado and watercress. The rich taste combines very well with the slight bitterness of purple raduccio lettuce.

Ingredients

8 medium-size to large eggs (size 2–3)
a little oil for greasing
juice of 1

Main course
Starter

Method

Poach the eggs in oiled poachers over gently simmering water for 4–6 minutes until the whites have just set, so that they are still soft inside. Turn them out on to a plate and leave on one side to cool. Put the lemon juice, the wine vinegar and the water in a saucepan. Sprinkle in the gelatine, put over a medium heat and stir until the gelatine has dissolved into the liquid. Remove from the he

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