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Egg and avocado bake

To make the quantity of browned breadcrumbs needed for this recipe: toast 3-4 slices of, day-old white bread in a 180°C (350°F) Gas 4 oven for 20 minutes until golden. Cool, then put in a polythene bag and crush with a rolling pin.

ingredients

serves 6
6 eggs, separated
1 large avocado
6 tablespoons browned breadcrumbs
3 tablespoons vegetable oil
1 onion, finely chopped
1 clove garlic, crushed (optional)
4 tablespoons finely chopped fresh parsley
salt and freshly ground black pepper
75 g (3 oz) Cheddar cheese, grated
melted margarine or butter, for greasing

method

1. Heat the oven to 200°C (400°F) Gas 6. Brush 6 individual ovenproof dishes with melted margarine, then
coat them evenly with 4 tablespoons of the breadcrumbs. Set aside.

2. Heat the oil in a frying-pan, add the onion and garlic, if using, and fry gently for 3-4 minutes until the onion is soft but not coloured. Set aside to cool for about 5 minutes.

3. Cut the avocado in half. Remove the stone, scoop out the flesh into a bowl, then mash with a fork to a puree. Beat in the egg yolks and parsley, then the cooled onion and salt and pepper to taste.

4. Beat the egg whites until standing in stiff peaks, then fold them into the avocado mixture. Pile into the dishes, scatter remaining crumbs on top and bake in the oven for 20 minutes.

5. Sprinkle the top of the rising mixture with the cheese, then return dishes to the oven for a further 15 minutes until they are well risen and golden. Serve at once.

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