Traditional recipes

Avocado, Egg, and Ham Sandwich With Pomegranate Mascarpone

Avocado, Egg, and Ham Sandwich With Pomegranate Mascarpone


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Pomegranate on an egg sandwich is the real deal, trust us

Recipe Courtesy of Arnold Whole Wheat Bread

This breakfast sandwich takes brunch to a whole other level with creamy mascarpone cheese, savory eggs and pomegranate seeds.

Ingredients

For the Avocado, Egg, and Ham Sandwich With Pomegranate Mascarpone

  • 2 Slices whole-wheat bread, such as Arnold® Whole Grains 100% Whole Wheat bread
  • 1 Tablespoon pomegranate seeds
  • 1 Tablespoon mascarpone cheese
  • 1 Egg
  • 1/4 California avocado, sliced
  • 2 Ounces cooked ham

Servings1

Calories Per Serving456

Folate equivalent (total)99µg25%

Riboflavin (B2)0.5mg29.1%


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Avocado Egg Salad Sandwich with Hummus and Watermelon Radish for #EasterWeek

I'm a practical cook yet I tend to creativity in the kitchen. Planning meals is NOT a paper and pencil exercise, it's more me staring at the fridge and seeing what containers I can empty to create space. Turning bits of leftover meats into pizza toppings is one inspired way I keep our family's Friday Night Pizza Night interesting, as described in My Pizza Primer. Adding Community Supported Agriculture (CSA) produce to the family meals is a constant source of inspiration--actually the purpose of this website. Repurposing leftovers is yet another source of inspiration for me, and the reason for today's recipe.


Vincent and Simon are waiting for a crumb to fall. Any crumb. They aren't picky.

If you use hard boiled eggs for your Easter egg creations, you end up with a bunch of [leftover] hard cooked eggs. I buy locally grown eggs at the farmer's market or get eggs from friends with chickens. Since I have on occasion looked into the eyes of the ladies who produce my eggs, it's even more imperative not to waste food. Therefore, I'm always on the lookout for tasty ways to use hard cooked eggs.

When I made my Savory Avocado and Egg French Toast I knew that avocado + egg is the flavor equivalent of a buddy movie. Much like peanut butter & jelly or bananas & Nutella or sautéed beet greens & sherry vinegar (or Swiss chard & malt vinegar, or spinach & red wine vinegar . . . maybe I should just say "Greens & Vinegar"), the combination of avocado + egg + salt is greater than the sum of its parts. I'm not sure why it took me so long to mash up an avocado and add it to an egg salad sandwich, but we're all glad I did. Paired with a watermelon radish from the farm share, this combination of flavors, textures, and colors turns what could be a simple sandwich into something worthy of placemats, cloth napkins, a vase of fresh flowers. Eat this sitting down at the table, not standing over the sink.

For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using radishes, please see my Radish Recipes Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Avocado Egg Salad Sandwich with Hummus and Watermelon Radish (serves 1)

Ingredients

  • ½ a ripe avocado
  • 1 to 2 hard cooked eggs (depending on size of eggs and your appetite)
  • 2 to 3 teaspoons mayonnaise
  • a generous pinch of salt, I use kosher, and several grinds of pepper
  • 2 slices bread (may I suggest my Multigrain Sourdough?)
  • 1 Tablespoon prepared hummus
  • 1 watermelon radish, thinly sliced

Instructions

  1. In a small bowl mash together avocado and egg(s). Stir in mayonnaise and seasonings until combined. Taste to make sure you don't want a bit more salt or pepper.
  2. Toast bread until lightly browned. Spread one side of bread with hummus and the other with egg salad. Top with radishes and assemble sandwich. Enjoy!

Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.


Watch the video: Avocado Ham Sandwich (July 2022).


Comments:

  1. Setanta

    Great idea, I agree with you.

  2. Groran

    I guess it's yes

  3. Calibumus

    You are going the right way, comrades



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