"made at Chef Eric's culinary classroom in Fall 2011. Rich and decadent, very tasty and a huge hit with our class. The dish sounded odd so we had low expectations, but we were all absolutely blown away."
Butter and coat ramekin(s) with some of the grated cheese.
In a small sauce pot, make a light to medium roux, then a béchamel.
Transfer bechamel to a medium bowl and let cool for a couple of minutes.
Add egg yolks and whip until thoroughly blended.
Add the mashed avocado, garlic, sage, shallots, cumin, and remaining cheese. Season to taste with salt and pepper.
In a clean, dry bowl with a clean, dry whip, beat egg whites until stiff. Gently fold into the base. Fill ramekins with the mixture and back for 12- 15 minutes for individual ramekins, longer for larger ramekins.