“On the sixth day of Christmas my true love sent to me 6 geese a laying…” I will admit this lyric had me stumped for a little while. What would I make with goose? As I was staring blankly at the line “6 geese a laying” I thought, laying what? Laying down? Laying eggs? And thats when it hit me EGGS!! I wanted to create something that wasn’t your everyday egg dish and so I thought devilled eggs – and yes I do see the irony of making devilled eggs for Christmas! But at the end of the day with the addition of bacon and avocado these make the perfect Christmas breakfast dish. I know your questioning my judgement right now, but just picture devilled egg in one hand, mimosa in the other! Now tell me thats not the perfect start to any day, especially Christmas.
1) Firstly you need to pour the lemon juice over the sliced avocado to stop it from going brown. Place eggs in a pot of salted water, making sure that the eggs are completely submerged under water and bring to the boil. Cook eggs for 10-15 minutes or until they hard boiled.
2) Meanwhile place a frying pan on a medium high heat. While the pan is still cold place your bacon in it, this will help render out all the fat in the bacon leaving you with crispy bacon. When the bacon is cooked to your liking remove from the pan and drain on a paper towel, then set aside until needed.
3) Once your eggs are cooked drain them and allow them to cool. Peel the eggs and then cut in half length ways.
4) Next your going to scoop out the yolk and place it in a bowl, break up the yolks with the back of a folk. Add 1 tablespoon of paprika, all the mayonnaise and mustard powder and season with salt and pepper. Mix all the ingredients together until smooth and well combined.
5) To serve scoop 1-1 1/2 teaspoons of yolk mix into each egg and top with a slice of avocado and a slice of bacon. Lastly sprinkle with a little paprika and garnish with parsley.
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx