Thursday, Jan. 17, 2013

Egg & Avocado Sandwiches

After a long day at work, I try to make something light and easy for dinner.  I found that I’ve made this sandwich frequently over the past month, and have yet to get tired of it.  It requires minimal prep-I usually serve it with one piece of rye and save the remaining for the next night. If you’re making it for two people I would recommend doubling the recipe.

I love the egg & avocado combination-something I’ve never dreamed on trying but glad I finally did!  It was incredibly satisfying.  I have yet to experiment with more avocado recipes but look forward to experimenting in the futureJ

Egg & Avocado Sandwiches

Makes 2 small open faced sandwiches

INGREDIENTS

2 eggs

H20 (for boiling the eggs)

1 ½ tablespoons mayonnaise

Salt & pepper to taste

2 tablespoons green onions, sliced thinly

2 pieces Dempsters rye bread, toasted (if preferred)                                   

½ avocado, sliced into 6 slices

DIRECTIONS

Cook eggs on medium-high for 8-10 minutes. Peel the eggshells off.

Mash the two eggs with a fork, add mayonnaise. Stir in salt and pepper to taste, then the green onions.

Toast the rye bread if preferred. Arrange the avocado slices on top of the rye bread and top with the egg mixture.

Serve immediately! :) 

Source: Peaches & Cream