I spent last week in Utah on vacation! visiting my daughter! her husband and lots of good friends. Our vacations always involve food, which makes for an enriching visit. On one occasion, the topic turned to our parents and their choice of foods when a friend divulged that his father (now in his 90s) fended for himself one evening by preparing an avocado and hard boiled egg sandwich. I have to confess right off the bat here that the single sandwich contained an entire avocado and an enormously large number of boiled eggs. My husband did not particularly find this combination to be appealing, but a little taste bud alert went off inside my head and I thought, why did I not ever think to put these two together? I love hard boiled eggs (actually, I love eggs period...soft boiled, poached, basted, fried,meta). I love avocado. Sliced, mashed, you name it. So why not out the two together.
On returning from vacation, I proceeded to start on my exploration of the egg-avocado combo. The first concoction was an avocado and egg salad. The combination of the combined avocado and egg mash was fabulous. Their textures worked well together. Adding chopped scallion and cilantro gave an effective crunch, brightness factor needed; as did the lemon juice with the mayo, combined with the requisite salt and pepper.
This set me off to explore the idea of deconstructing the mash I had just made. Loving poached eggs, I came up with the idea to try a poached egg, avocado and bacon sandwich on a buttery, light croissant. Using a chipotle aioli as the base on the croissant, I layered avocado slices, poached egg and bacon, making sure that the poached egg was perfectly cooked so as not to be too runny, but a thick sauce that combined with the aioli created a perfect sauce to the dish. Another success!
Finally, the other day, I was not feeling all that well and exerting effort to prepare anything was at the bottom of my energy list. Having avocado, hard boiled eggs and nuts on hand, I proceeded to simply slice the avocado and eggs, drizzling over some olive oil, lemon juice, sprinkling with a bit salt and pepper. It was the perfect lunch for my aching body.
Contrary to legend, both avocado and eggs contain essential nutrients that are highly beneficial to our bodies and the so-called "fat" aversion in avocado or high cholesterol label to eggs have been reevaluated to our benefit.
In brief, avocados are high in fiber, vitamins k, B6 and c. In addition, they are known to aide in cardiovascular health, blood sugar regulation, in addition to being a component with anti-cancer benefits.
Eggs are high in cholesterol, but the good cholesterol our bodies need. Yolks are the best dietary source of B complex vitamins and their choline content aide in fetal brain development, as well as the bodies production of serotonin, dopamine, and norepinephrine.
So what's stopping you?
Avocado and Egg Salad
1 Avocado, mashed
3 hard boiled eggs, mashed
2-3 T mayonnaise
1 T chopped cilantro
2 green onions, sliced
1/2 lemon, juiced
Salt and Pepper to taste
Combine Mashed egg and avocado. In small bowel, combine mayo, cilantro, g onion, lemon juice, salt and pepper. Add mayo mix to egg and avocado. Season to taste.
Avocado, Egg and Bacon Croissant Sandwich
1 avocado, slices
1 poached egg
3 sliced of thick sliced peppered bacon
1 tomato, sliced
1 croissant, sliced
Spread croissant with aioli, layer tomato, avocado, bacon onto croissant. Top with poached egg and croissant.