With whole grain, fiber, protein, and healthful fat, this tasty sandwich for breakfast will keep you satisfied all morning. Or later in the day, for lunch or supper, a soup would round out the meal.
Yields 2 or 3 open-faced sandwiches (depending on size of bread)
Serves 2 or 3
Time: 25 minutes (with already-boiled eggs)
½ cup plain Greek yogurt
1 small cucumber, peeled, seeded, and finely chopped
¼ cup minced scallions
1 tablespoon chopped fresh dill
½ teaspoon ground cumin
1 tablespoon minced cornichon or dill pickle (optional)
2 teaspoons plus 1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
2 or 3 hard-boiled eggs* (1 egg for each slice of bread)
1 avocado
2 or 3 slices of rye or pumpernickel bread
*If you don’t have hard-boiled eggs on hand, cook them first, before prepping the other ingredients.
In a small bowl, combine the yogurt, cucumbers, scallions, dill, cumin, pickle, if using, and 2 teaspoons of the lemon juice. Season with salt and pepper to taste.
Cut each hard-boiled egg lengthwise into about 6 slices. Peel, pit, and slice the avocado and drizzle it with the remaining 1 tablespoon lemon juice.
Toast the bread and assemble the sandwiches: top each slice of bread with the cucumber-yogurt mixture and then slices of avocado and egg. Sprinkle a little salt and pepper on top.
• The pickle is optional but does add a little jolt of piquancy. To ramp it up a little, substitute pickle juice from the jar for the lemon juice.
• Instead of hard-boiled eggs, fry eggs in olive oil. It won’t be as pretty, but it will be a little less messy.
Avocado Egg Sandwich is pretty much a square meal of a breakfast on its own, but a smoothie such as Peppery Green Smoothie, No Pepper goes well with it. For a brunch spread, a bowl of fresh cherries or raspberries would be nice, along with Sweet Potatoes with Bitter Orange and Lemon Zucchini Cake with Thyme or Sunbutter Bites. For lunch or dinner, pair with Roasted Fennel and Leek Tomato Soup or Celery or Celeriac Soup Two Ways.