Baked avocado with tomatoes under egg-cream sauce
4 servings
40 minutes
Baked avocados with tomatoes in egg-cream sauce is a refined dish of European cuisine that combines the tenderness of cream sauce and the rich flavor of baked avocado. This recipe transforms avocado into a warm, soft base with a slight nutty taste, complemented by the freshness of tomatoes and the spiciness of parmesan. The egg-cream sauce gives the dish a velvety texture and a light tanginess from lemon juice. This dish is perfect for a light dinner or festive table, impressing guests with its sophistication and originality. Baked avocados pair well with crispy bread or fresh salad, and their nutritional properties make them an excellent choice for health-conscious eaters.
1
Cut the tomatoes into quarters, remove the seeds and juice, and dice the flesh.
- Tomatoes: 2 pieces
2
In a bowl, whisk the yolks with chilled cream, add half a teaspoon of lemon juice, and continue whisking. Then gradually pour in the melted butter, adding salt and pepper to taste.
- Egg yolk: 2 pieces
- Heavy cream 35% fat: 150 ml
- Lemon juice: 1 tablespoon
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
3
Scoop out pieces of avocado flesh with a spoon and place them in a baking dish.
- Avocado: 2 pieces
4
Salt, pepper, and drizzle with lemon juice.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 1 tablespoon
5
Top with sliced tomatoes, drizzle with sauce, sprinkle with parmesan, and place under a well-heated grill until a golden crust forms (about 15-20 minutes). Serve immediately.
- Tomatoes: 2 pieces
- Grated Parmesan cheese: 2 tablespoons
6
Cut the avocado in half. Remove the pit. Brush the surface with olive oil. Place in a preheated oven at 180 degrees for 15-20 minutes.
- Avocado: 2 pieces
- Olive oil: 1 tablespoon
7
Remove from the oven and let it cool slightly.
