Eggs filled with beetroot and avocado

Serves 6

• 6 eggs, cooked, shelled (see below)
• 1 beetroot, cooked and peeled
• 1 avocado, peeled and stone removed
• 2 cloves garlic, chopped
• 15 ml (1 tbsp.) olive oil
• fresh herb leaves for serving

1 Cut the eggs in half and remove the yolks with a teaspoon. Blend the egg yolks and cooked beetroot in a food processor until smooth. Flavour with salt and black pepper.

2 Spoon the beet mixture into the cavities where the yolks were.

3 Mix the avocado, garlic and olive oil in a food processor until smooth.

4 Season with salt and pepper.

5 Spoon the avocado mixture into a piping bag and pipe small piles on the beetroot filled eggs.

6 Serve with fresh herbs.

Cooking the perfect egg

Fill a small saucepan half full with water. Bring the water to a boil over high heat. Place the eggs gently in the water with a spoon. Reduce the temperature. Simmer the eggs gently for 10-12 minutes. Remove from the heat and cool under cold running water.