|Doesn't this look... eggcellent? (double groan)|
You over there, with the bags under your eyes and no pep in your step, you look like you need some more busy-season food. Some more quick and easy meals that you can make in a hurry and eat for lunch for a few days. Meals that have tons of energy packed into them without giving you what we in the industry call “auditor’s ass”
Boy oh boy do I have lots of those; tons and tons of delicious treats have been backlogging my big ‘ol camera for a few weeks now. I’m trying to pay attention to you, I really am, but between work, working out, working on my life and things not working the way I want, there hasn’t been much time for me to sit down and tapa-tapa-tapa my random thoughts and musings on this little keyboard.
I know we’ve had this talk before, about simple things being the best, but I think we might need to have it again. Because I forgot. I hope you didn’t, but I know I did. I was off adding smoked cheese to polenta and stuffing meat with two other kinds of meat and I forgot how delicious a few, really good, simple ingredients could be.
This busy-season meal makes me happy. Really happy. And it serves many purposes, so I’m going to share in the hopes that you make this one night this week (and then make the eggplant pumpkin curry that’s going up tomorrow, right after) so that you have tons of healthy meals to get you through your hectic schedule.
We need all the help we can get.
The basic premise for this simple, open-faced sammie came from a number of places:
The Kitchn – Spring Sandwich
Another sandwich I saw online that had mayo and avocado and other delicious things
sidenote: do you read the Kitchn? Cause you should.
Wait! Back the truck up. Baked boiled eggs? Say what?!
You heard it. Baking your eggs is way easier than boiling them, and they come out creamier and dreamier. Plus! If you’re making some for a party, or for a ravenous family, you can make as many as your oven will hold, all at once. Win.
- Preheat oven to 325
- Place eggs on the rack (perpendicular if you will) and close the oven. Bake for 30 minutes for hard and 25 for medium.
- You can put a baking tray underneath them if you are a little skiddish (I did..)
- Take them out and immerse in a cold bath for 10 minutes before peeling under cold water
BBC tip: make your eggs in advance so that you have a healthy snack or yummy bfast during the week. They will keep for 5 days in the fridge if you keep them in their shells.
Recipe after the jump!
|Just so you know, this avocado was perfect. A rarity in my life. it's the small things.|
For my Egg and Awesome Sammie:
(Inspiration taken from thekitchn so all credit goes there)
- 1 slice of bread or ½ a small baguette, toasted
- ¼ of a regular onion, soaked in red wine vinegar
- 1 boiled egg – sliced (and peeled… but then you knew that)
- ½ of an avocado – sliced on the bias (diagonally)
- 2 spears of asparagus
- 1 clove of garlic – sliced in half (like you would cut a lemon, down the horizontal middle)
- Some Olive Oil
- Lots of good salt and pepper, coarsely ground
If you are baking your eggs, pop a few spears of asparagus on your “just in case” tray for the last 8 minutes of baking. Then they’ll be ready for your sammie.
Start by slicing your onion and soaking it in the vinegar while you do everything else.
Toast your bread and prep the avocado and egg.
When the toast is done, rub the garlic all over it on both sides and drizzle a little olive oil over it. Top that with your avocado, egg slices, onions (drained please!) and asparagus. Liberally salt and pepper your masterpiece.
I had to eat mine with a knife and fork (That’s how I roll), but if you can eat it with your hands, I’m proud of you (champ!).
I have no idea why this makes me so happy, but it was pure bliss. I made another after I finished scarfing the first one. Don’t judge me.