Eggs stuffed with avocado mousse, mustard and watercress. Eggs with avocado mousse - an idea for Easter breakfast and more
The sowing cress is commonly called "cress" in Poland, but this name refers to a separate type of plant. But it's just a curiosity, because we probably won't change our habits, and the pepper will still be a watercress.
Crewberry... I often look for information about one of the ingredients when preparing the introduction to a recipe. Especially when the recipe is trivially simple. This time I wanted to emphasize the health benefits of watercress. I already know that it contains a lot of vitamins (A, B1, B2, B3, B5, B6, B9, C, E and K) and minerals (calcium, iron, magnesium, manganese, iodine, phosphorus and potassium), but I didn't know that cress is actually the common cress.
- 6 eggs
- 1 avocado
- 1 tsp spicy Dijon mustard
- 2 teaspoons of lemon juice
- cress, or garden cress
- Cook hard-boiled eggs for about 8-9 minutes, cool, peel and cut in half.
- Take out the yolks, put them in a bowl, and put the whites on a plate.
- Add the avocado pulp, mustard, lemon juice to the yolks, season with salt and pepper.
- Mix everything thoroughly with a fork and mix until you get a uniform mousse.
- Avocado mousse and egg yolks are applied to the whites in place of the yolks, for a better effect we can use a pastry bag.
- Stuffed eggs sprinkle with cress leaves.
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