Avocado 2, ripe, halved lengthways, pitted
Garlic 1 clove, crushed
Quark 120 g
Eggs 1 hard-boiled, chopped
Place the avocado flesh in a bowl and add the lemon juice.
Mix well with a fork and add the crushed garlic and quark and stir well to create a mousse.
Stir in the egg and season with salt and white pepper.
If desired, garnish with an avocado wedge and parsley.
This avocado spread is perfect with fresh country bread topped with cress and wafer-thin radish.