Stuffed avocado from the oven
Stuffed with dill crabs. Ideal for Easter brunch.
Preparation time: 30 min. Level: easy
Ingredients
For 8 Piece
4 Avocados
3 tbsp Lime juice
100 g Whole milk yoghurt
Salt, pepper
4 tbsp North Sea crab meat
2 stems Dill
8 Eggs (size M)
½ Lime
Preparation
1 Cut the avocados in half and remove the pit. Cut a small surface on each side of the skin.
2 Lightly hollow out all avocado halves. Brush the remaining flesh with a little lime juice.
3 For the dip, puree the avocado flesh with the rest of the lime juice and yoghurt. Season with salt and pepper.
4 Rinse the crabs, pat dry. Wash the dill, chop and mix with the crabs. Divide into the avocado halves and place on a baking tray. Beat the eggs one after the other and place them in the avocado halves. Bake in a hot oven (electric oven: 180 ° / convection: 160 °C) for about 12 minutes until the egg sets. Cut the lime into wedges, serve with the smoothie dip.
Nutritional valuesApiece
320 kcal
10 g protein
29 g fat
2 g carbohydrates
Ingredients
For 8 Piece
4 Avocados
3 tbsp Lime juice
100 g Whole milk yoghurt
Salt, pepper
4 tbsp North Sea crab meat
2 stems Dill
8 Eggs (size M)
½ Lime
Preparation
1 Cut the avocados in half and remove the pit. Cut a small surface on each side of the skin.
2 Lightly hollow out all avocado halves. Brush the remaining flesh with a little lime juice.
3 For the dip, puree the avocado flesh with the rest of the lime juice and yoghurt. Season with salt and pepper.
4 Rinse the crabs, pat dry. Wash the dill, chop and mix with the crabs. Divide into the avocado halves and place on a baking tray. Beat the eggs one after the other and place them in the avocado halves. Bake in a hot oven (electric oven: 180 ° / convection: 160 °C) for about 12 minutes until the egg sets. Cut the lime into wedges, serve with the smoothie dip.
Nutritional valuesApiece
320 kcal
10 g protein
29 g fat
2 g carbohydrates