Avo & egg truffles with quick chilli oil

Avo & egg truffles with quick chilli oil The Avocado really shines as the perfect accompaniment to these jammy boiled eggs and toasted pecan nuts. Try this Avo & egg truffles with quick chilli oil recipe for an easy and delicious meal. SERVES 4 / HANDS ON TIME 15 min / TOTAL TIME 10 min   INGREDIENTS CHILLI OIL  1/4 cup vegetable oil  3 tbsp chilli flakes 1 tsp salt 1 cinnamon stick  SERVE 4 eggs  4 small avos, cut in half and pip removed ¾  cup pecans, toasted and finely chopped Micro herbs    METHOD CHILLI OIL  HEAT oil in a pot over a medium heat for 2-3 minutes,keeping the heat below 190Cº. Add chilli, salt and cinnamon to a heat proof bowl. Carefully pour over oil and allow to infuse. SERVE ADD eggs to a pot and cover with water. Bring to the boil over a medium high heat and cook for 6 minutes. Remove and place into a bowl of ice water to cool down and stop the cooking process. Peel and cut in half. PLACE a whole egg in the one half of an avo, then use the other half of the avo and gently press … Continue reading Avo & egg truffles with quick chilli oil