AVOCADO TARTARE WITH CODDLED EGG

Tartare is traditionally made with raw beef and topped with a raw egg yolk. Our version is vegetarian – we use avocado as the main ingredient – and the egg is coddled rather than raw. This ensures that the yolk is cooked but still deliciously runny.

SERVES 2 AS A MEAL OR 4-6 AS A SNACK PREPARATION: 15 MIN STANDING: 10 MIN COOKING: 5 MIN

2 jumbo eggs

TARTARE

2 avocados

1-2 chillies, chopped

1 garlic clove, crushed juice of 1 lime

10g fresh coriander, chopped

15ml (1T) olive oil salt TO SERVE

toast or crackers (optional)

1 Put the whole eggs in their shells in a saucepan and cover with water. Heat the water on the stovetop until it just starts boiling. As soon as it does, stir continuously in one direction to form a whirlpool. Boil the eggs for 1 minute, in the whirling water, stirring continuously. 2 When the minute is over, immediately remove the eggs from the saucepan and deposit them in icy water. Let them stand for 10 minutes to cool completely. 3 Tartare In the meantime, peel and dice the avocados. Put the avocados, chopped chillies, garlic, lime juice and fresh coriander in a mixing bowl

and combine lightly. 4 Drizzle the oil over, season with salt and mix lightly. 5 To serve Carefully shell the eggs – they’ll still be soft and delicate. 6 Using two plates, put an egg ring on each and spoon the avocado tartare into the moulds. Lightly flatten the tops and remove the rings. If you don’t have moulds, spoon the avocado in mounds on the plates. 7 Carefully top with the eggs and serve as is or with toast or crackers.

Serve the tartare as a snack with tortilla chips or biscuits. You can leave off the coddled egg if you prefer.