Œufs mimosa à l’avocat

Ingrédients

• 6 large eggs
• 1 medium avocado coarsely chopped
• 2 tablespoons chopped fresh cilantro (reserve a teaspoon)
• 1 tablespoon lime juice
• 1/8 teaspoon garlic powder
• Pinch of cayenne pepper
• Kosher salt and black pepper to taste
• Smoked paprika and chopped cilantro (for garnish)
• Slivers of radish (optional)

Préparation

1. 1

   Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring it to a boil and carefully add the eggs to the steamer basket using a long-handled spoon or tongs.

2. 2

   Cover the pot and steam for 15 minutes. Remove eggs to icy cold water to stop the cooking process, or let the cold water run directly into the pan for several minutes to cool them down.

3. 3

   Peel the eggs and slice them in half, adding the yolks to a medium bowl. Mash the yolks well with a fork. Add the avocado, 5 teaspoons of chopped fresh cilantro, lime juice, garlic powder, and cayenne pepper. Mash everything well with a fork and season with kosher salt and fresh ground black pepper to taste.

4. 4

   Pipe or spoon the mixture into the egg white halves. Sprinkle with the reserved chopped cilantro and paprika. If desired, top with slivers of fresh radish. For best results, serve promptly.