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Serves: 2 | Prep Time: 8-10 minutes | Cook Time: 8–10 minutes


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Ingredients

For the bowls:

10 ml Snowflake Semolina

2 ripe avocados

2 eggs

Salt, to taste

60 g butter

Black pepper, to taste

Chilli flakes (optional)

Chopped chives or spring onion

For serving:

Olive oil drizzle

Method

    For the bowls:

  • Slice avocados in half and remove the pits.
  • Scoop slightly to create a deeper bowl.
  • Sprinkle the Snowflake Semolina evenly into the avocado bowls for a subtle nutty flavour and added texture.
  • Season lightly with salt and pepper.

    • For the eggs:

  • Boil eggs for 6–7 minutes for a soft jammy centre.
  • Transfer to cold water and peel once cooled.

    • For the cookies:

  • Place avocado halves on a plate.
  • Gently place one egg into each avocado half.
  • Slice open slightly so the yolk runs.
  • Season with salt, pepper, and chilli flakes.
  • Finish with chives and a drizzle of olive oil.
  • Serve immediately.