Avocado mayonnaise eggs with marinated onions and coriander

Cooking time: 01:00

• Cut the avocado in half and remove the stone. Spoon the flesh into a bowl. Add the lemon juice, oil and grated garlic clove. Puree with a hand blender until smooth. Season with salt and pepper. Use the avocado mayonnaise immediately or store in an airtight container in the fridge
• Peel the red onion and cut into thin round slices.
• In a small saucepan, bring the apple cider vinegar, water, sugar and salt to the boil. Stir until the sugar and salt have completely dissolved. Add optional spices. Place the thin onion slices in a clean glass or preserving jar. Pour the hot vinegar mixture over the onions until they are completely covered. Close the jar and leave to cool. The red onion pickles should be ready to eat within a few hours, but they taste best if they are left to marinate overnight in the fridge.
• Bring the water to the boil in a pan and soak the eggs for 6 minutes. Rinse, peel and set aside.
• To serve, place 2 tablespoons of avocado mayonnaise per portion on a plate and place 2 egg halves on top. Sprinkle with a small pinch of paprika, add sea salt to the yolks and then drape 1 or 2 small slices of pickled onion next to them. Garnish with chili and coriander.

Tip:

WINE TIP

Grüner Veltliner Lange Viertel from the Spitzerberg 2023
Claus Dietrich Wines

Powerful, elegant Veltliner, fruity, spicy, white pepper, delicate notes of fresh pome fruit, a hint of yellow pear and meadow herbs. Juicy, fresh apple, lively structure, mineral-lemony, fruity sweetness on the finish.

dietrich-weine.at/en, 8 euros

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