Alive and Cooking

Avocado Souffle

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Serves 4
3 avocadoes
4 egg yolks
4 egg white
Juice of half lemon
Juice of half a lime
¼ tsp crushed garlic
2 tbsp rice flour
100ml cream

1 tomato, thinly sliced
¼ Spanish onion, finely sliced
Splash of balsamic vinegar
Splash of extra virgin olive oil


Pre-heat your oven to 250°C.
Place egg yolks, avocadoes, garlic, lemon & lime juice into the food processor and thoroughly blend until smooth.

In a mixer whip the egg whites until light and fluffy.
Pour the cream and rice flour into the avocado and mix until smooth.

Fold the avocado mix into the egg whites and combine.
Pour into the muffin cases and bake for 12-16 minutes, until risen.

Serve immediately with tomato, herb and onion garnish sprinkled with oil and vinegar.

Avocado Souffle