/rating_on.png "1 Star")
Loading...| 4 Scheiben Vollkornbrot | |
| 2 reife Avocados | |
| 2 pochierte Eier | |
| Cherry-Tomaten | |
| Sprossen | |
| Salz, Pfeffer | |
| Chiliflocken | |
| Zitronensaft |
| 1. | Brot toasten |
| 2. | Avocados zerdrücken, mit Zitrone, Salz und Pfeffer würzen |
| 3. | Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest. |
| 4. | When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour. |
| 5. | Preheat oven to 285 degrees F (140 degrees C). |
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