Eggs with Avocado Mayonnaise

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Avocados puréed in a blender make an unusual sauce which is green in colour and with a fresh flavour. Use it like mayonnaise, as a coating for eggs or as a dressing for tomato salad.

Ingredients

  • 6 eggs
  • bunch watercress

    Method

    Hard-boil the six eggs and plunge immediately into cold water to prevent further cooking. Remove the shells and leave the eggs submerged in cold water until required.

    To make the dressing, cut the avocado in half and remove the stone. Scoop out the flesh into the blender container. Add the egg and lemon juice, cover and blend to a purée. Measure the oil into a jug. Remove the centre cap from the blender top and gradually pour the oil into the mixture on low speed. Season to taste with salt and pepper.

    Using a sharp knife, cut the eggs in half lengthways and arrange in pairs on serving plates. Spoon over the avocado dressing. Garnish with watercress and serve with thinly sliced brown bread and butter.