Mixed salad with eggs and avocado in parmesan baskets recipe

Mixed Salad with Eggs and Avocado in Parmesan Baskets recipe

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Ingredients
400 g | Parmesan cheese, grated |
4 medium | eggs, boiled, peeled and sliced |
1 tsp | garlic, chopped |
5 tbsp | mayonnaise |
5 tbsp | yoghurt |
2 tsp | mustard |
salt and pepper | |
2 | ripe avocados, peeled and diced |
200 g | cherry tomatoes, halved |
2 head(s) | romaine lettuce, leaves separated and cut into strips |
1 bunch(es) | chives, chopped |
1 bunch(es) | spring onions, sliced |
Instructions
Onto lined baking trays, thinly sprinkle layers of the Parmesan cheese, shaping rounds, approximately 20cm in diameter. Bake in the preheated oven at 200°C, watching all the time, until melted and golden. Remove from the oven and immediately turn each over a round small bowl, placed upside down. Remove after a few seconds, when cooled and firm.Mix the mayonnaise with yoghurt, garlic and mustard. Season to taste with salt and pepper.
In a bowl, combine the eggs with all other salad ingredients. Add the mayonnaise and toss gently.
Serve the salad in the Parmesan baskets.
Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 3 min
Grade of difficulty:
medium
Calories per portion:
n/a
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Reference: Mixed salad with eggs and avocado in parmesan baskets recipe
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