2 small or 1 large ripe avocado
juice of 1 small lemon
3 eggs, separated
2 tsp of oil
salt and pepper to taste
Halve avocados, remove the seeds and scoop out pulp from the skins.
Mash pulp with the lemon juice, oil, salt and pepper.
Add the egg yolks and beat well.
Fold in the stiffly-whisked egg whites. Place in a greased 6-inch souffle dish and bake in a moderate oven for 20-25 minutes.
A delicious extra is to put a layer of prawns or crabmeat at the bottom of the dish.
DATE: November 1998
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