TRAMEZZINI CON AVOCADO, UOVO STRAPAZZATE E MANOURI (TOAST WITH AVOCADE, SCRAMBLED EGGS AND MANOURI)
#1, Toscana
vegetarian
starter
easy
Cettina Vicenzino
Ingredients for 4 persons
For 2 Trazzini
- 2 eggs (size S)
- 1 small avocado (approx. 100 g pulp)
- Some lime juice
- 1 small garlic clove
- 2 tsp TOMAMI Toscana
- 1 tbsp TOMAMI #1
- 4 slices of white bread toast without crust (tramezzini white bread)
- 3 slices of Manouri (approx. 60 g)
- Salt
- Freshly ground black pepper
- Sunflower oil
- 4 small date or cherry tomatoes
- 8 basil leaves
- 4 toothpicks
Preparation
Roughly mix the avocado flesh with the garlic clove and 20 g of Manouri. Season with salt and pepper and a little lime juice.
Beat the eggs with the TOMAMI #1 and pepper and use them to make scrambled eggs in hot oil. Allow to cool until lukewarm.
Spread the avocado cream on the white bread toasts, drizzle with TOMAMI Toscana and top two of the white bread toasts with a slice of Manouri. Spread the scrambled eggs on the Manouri. Place the remaining toasts with the avocado cream on the scrambled eggs and press down lightly. Carefully halve the tramezzini diagonally and decorate with a toothpick on which you skewer a tomato and two basil leaves and serve immediately.
