Boiled eggs with avocado

Bring a pot with plenty of water to a boil. Gently lower the four eggs into the water using a slotted spoon. Cook them for six minutes for soft yolks, or seven to eight minutes for a soft-boiled result.

While the eggs are cooking, prepare a bowl with ice-cold water. Remove the eggs from the pot after the cooking time and place them directly in the cold water. Let them cool for at least two to three minutes to stop the cooking process and make peeling easier.

Cut the avocado in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork to your desired consistency. Mix the sea salt and freshly ground black pepper thoroughly through the mashed avocado.

Peel the cooled eggs and cut them in half lengthwise. Divide the mashed avocado over the plates and place the halved eggs on top. Sprinkle the dish as desired with chili flakes and finely chopped chives and serve immediately.