Crackers with Egg‑Avocado Spread

Ingredients

• 3 eggs
• 1 ripe Avocado
• Salt
• freshly ground white pepper
• 0.5 lemon
• 1 Shallot
• 4 radishes
• 2 handfuls mixed salad leaves (e.g., lamb’s lettuce, romaine)
• 8 slices whole‑grain crispbread
• 1 stalk flat parsley

Instructions

1. 1.

   Peel the eggs and boil them in water for 8–10 minutes until soft‑to‑hard boiled.

2. 2.

   While the eggs cook, halve the avocado, remove the pit, dice it, and mash with a fork. Season with salt and pepper. Squeeze the lemon juice into the avocado mixture and stir. Peel and finely dice the shallot, then add to the mix.

3. 3.

   Wash and pat dry the radishes and salad leaves. Slice the radishes thinly and tear the salad leaves into bite‑sized pieces.

4. 4.

   Shock the eggs in cold water and peel them. Quarter one egg and set aside. Halve the remaining eggs, scoop out the yolks, mash with a fork, and dice the whites. Mix both into the avocado spread and adjust seasoning.

5. 5.

   Spread the avocado mixture onto the crispbread, top with salad and radishes. Wash, dry, and tear the parsley leaves; sprinkle over the bread and finish with a light dusting of pepper. Serve immediately.