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• EGGS WITH CHERRY CRÈME Carefully cut the cap off the hard-boiled eggs and - also very carefully - remove the yolks. Mix the mayonnaise, 3 egg yolks, vinegar, curry powder and 1.5 tbsp toasted pine nuts in a food processor until smooth. Taste and season with salt and pepper. Fill a piping bag with serrated nozzle with the avocado cream and use it to fill three eggs and garnish with bacon bits.
• EGGS WITH AVOCADOCRÈME Mix the avocado, 3 egg yolks and the bacon (keep a small amount aside for garnish) in a food processor until smooth. Taste and season with salt and pepper. Fill another piping bag with a (large) round nozzle with the curry mayonnaise and fill the other eggs with it.

• Cut the crusts off the bread slices, roll them flatter and larger with a rolling pin and cut them in half so you have 12 slices.
• Butter the muffin tins well and push in the bread slices.
• In a bowl, beat the eggs with the milk well.

• Put the soup meat with the apple cider vinegar in a pan with 2 litres of cold water. Bring to the boil.
• Scoop off the foam that rises to the top and discard it.
• Cut the winter carrot, leek and onion crosswise and add to the stock with the bay leaf, cloves and salt. Leave this to simmer gently for 4 to 6 hours.

cream cheese & salmon In a small bowl, mix light cream cheese with a few drops of lemon and pepper. Generously spread the cream cheese on...

• Line a baking tin (with raised rim) with baking paper. Preheat the oven to 190°C.
• Defrost the croissants and roll them loose. Roll the dough flat with a rolling pin. Cut out six rectangles.
• Spread the dough slices with mustard and top each slice with 2 slices of ham and 2 slices of cheese.