Upgraded Egg Salad
INGREDIENTS (SERVES 2)
Hen’s eggs, 3 Ripe avocados, 2, sliced Lemon juice, 2tbsp Chives, bunch, chopped Tabasco, to taste Quinoa, 100g, cooked A red chilli, sliced Spring onions, 2, sliced Sage leaves, 12
Hard boil the eggs – that’s seven minutes – then cool. Blitz the avocados, lemon juice, chives, Tabasco and a pinch of salt and pepper in a blender. When it’s creamy, place to one side.
Fill half a pan with oil, heat to 165-180°C, then deep-fry the pre-cooked quinoa, chilli and spring onions until crispy. Add the sage – well named, as it’s great for brain health, much like your eggs – for a few seconds. Lay the leaves on a paper towel to let it dry. Divide the quinoa between two plates. Add a dollop of your avocado cream and top it all off with the halved eggs for a dish that’s far too good for your Tupperware.