01 Upgraded Egg Salad
By Francesco Mazzei at Sartoria
INGREDIENTS (SERVES 2)
EGGS, 3 RIPE AVOCADOS, 2, SLICED LEMON JUICE, 2TBSP CHIVES, BUNCH, CHOPPED TABASCO, TO TASTE QUINOA, 100G, COOKED A RED CHILLI, SLICED SPRING ONIONS, 2, SLICED SAGE LEAVES, 12 METHOD
Hard boil the eggs – that’s seven minutes – then cool. Blitz the avocados, lemon juice, chives, Tabasco and a pinch of salt and pepper in a blender. When it’s creamy, place to one side. Fill half a pan with oil, heat to 165-180°C, then deep-fry the pre-cooked quinoa, chilli and spring onions until crispy. Add the sage – well named, as it’s great for brain health, much like your eggs – for a few seconds. Lay the leaves on a paper towel to let it dry. Divide…