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| Letters | Answer | Clue | ||
| 99% | 7 | Exact Match! | ||
noun • a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed • tropical American tree bearing large pulpy green fruits adjective satellite • of the dull yellowish green of the meat of an avocado | ||||
| 27% | 6 | Course served after the starter | ||
noun • the principal dish of a meal • the right to enter • something that provides access (to get in or get out) • an entrance, especially a theatrical entrance onto a stage or as if onto a stage | ||||
| 27% | 6 | Deep-fried fish strip often served as a starter | ||
noun • large catfish of central United States having a flattened head and projecting jaw | ||||
A Number Of Eggs Served Up At A Party As A Starter
We've checked our database and believe the answer is
AVOCADO which was last seen in the The Guardian Cryptic crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
AVOCADO
Updated: October 14, 2023
Best Possible Answers
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| The Guardian Cryptic19 Oct 2000 | Down 7 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | A flat savoury bun served toasted/buttered or as part of eggs Benedict; or, a sweet cupcake baked with blueberries or bran, for example
Telegraph Herculis -
13 Mar 2023 | Telegraph Herculis / 13 Mar 2023 |
2 | A savoury mixture similar to baked eggs or oeufs en cocotte; or, a miniature often fluted fireproof dish in which an individual portion of said food is traditionally cooked/served
Telegraph Giant General Knowledge -
25 Feb 2023 | Telegraph Giant General Knowledge / 25 Feb 2023 |
3 | Eggs served raw
New York Times -
28 Aug 2011 | New York Times / 28 Aug 2011 |
4 | Eggs sometimes served on toast
New York Times -
18 Dec 2009 | New York Times / 18 Dec 2009 |
5 | Green eggs and ham purveyor, in "Green Eggs and Ham"
New York Times -
20 May 2013 | New York Times / 20 May 2013 |
6 | Served hot as a starter | |
7 | Traditional dish from Scotland served as a starter |
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