{"id":32133,"date":"2024-06-20T10:58:13","date_gmt":"2024-06-20T17:58:13","guid":{"rendered":"https:\/\/rosemaryandthegoat.com\/?p=32133"},"modified":"2024-07-17T07:00:09","modified_gmt":"2024-07-17T14:00:09","slug":"avocado-toast-2","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=32133","title":{"rendered":"Avocado Toast #2"},"content":{"rendered":"

Take 2!<\/span><\/strong><\/p>\n

Back in 2016 I made an avocado toast after having something similar at Willa Jean’s restaurant in New Orleans. Well this is take 2.<\/p>\n

I love boiled eggs in\/on just about anything. Who doesn’t love a good egg salad, deviled eggs, or boiled eggs and cottage cheese (my favorite lunch)? Potato salad would not be the same without chopped boiled eggs. And what would a good ham salad be without some chopped egg?<\/p>\n

This avocado toast is done with a baguette and with the grated boiled egg it is easier to eat with your hands than a knife and fork. I love the other version with the toasted French bread and perfectly poached egg but you will want to eat that one with a knife and this new favorite version of mine is a little messy, so you will want to lean into your plate while eating it. I love a squeeze of lime over the finished toast and I didn’t have any red onion or I would have added some finely chopped to the layers.<\/p>\n

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So, if you are an avocado toast fan and you love the though of some peppery arugula tossed with a little EVOO and a good guacamole, and avocado slices (Is there such a thing as too much avocado?), sliced jalape\u00f1o, thinly sliced garden tomato and of course that hard boiled grated egg on top finished with a little salt and pepper and a squeeze of lime, you just have to try this for your weekend breakfast\/brunch.<\/p>\n

Sorry for the repeat of a recipe, I just wanted you to see another version of my avocado toast.<\/p>\n

BLAST FROM THE PAST:<\/span><\/strong> Here’s another cute, delicious brunch item that you should try for weekend guest. These Ham and Egg Cups<\/a> areas each and impressive you just have to take a look.<\/p>\n

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Have everything in place. Make your favorite guacamole or just buy a carton. You will need one fresh, sliced avocado also.<\/p>\n

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Slice and butter your baguette pieces and toast until slightly brown and crispy.<\/p>\n

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Spread the toasted baguette with some of your guacamole.<\/p>\n

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Top guacamole with some thinly sliced jalapeno and you can add a squeeze of lime juice now too.<\/p>\n

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Add some sliced avocado.<\/p>\n

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Top with a few very thin slices of tomato and the arugula you have tossed with a litte EVOO.<\/p>\n

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So you have them ready for the egg.<\/p>\n

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So one toast I put the egg under the arugula and the other I put on top. It ate the same way whether egg was on top or underneath the arugula, but it looked nicer with egg on top. You could also sprinkle a little chopped red onion on top as a garnish.<\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Avocado Toast #2<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tguacamole<\/span>\n\t\t\t\t\t\t\t\t\t\thomemade or purchased<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tavocado<\/span>\n\t\t\t\t\t\t\t\t\t\tpeeled and sliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1-2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tthinly sliced jalapano<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tbaby arugula<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1-2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlimes cut in wedges<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3-4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\thard boiled eggs<\/span>\n\t\t\t\t\t\t\t\t\t\tgrated<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\troma tomato cut in half then very thin wedges<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsalt and pepper to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tfinely chopped red onion<\/span>\n\t\t\t\t\t\t\t\t\t\toptional<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tFrench baguette<\/span>\n\t\t\t\t\t\t\t\t\t\tsliced lengthwise<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbutter or oil for brushing on baguette<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Have your guacamole ready. Peel and slice the avocado and then run under water (this will keep it from turning dark.)<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      Seed and slice the jalapeno very thin.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      Toss the arugula with just enough olive oil to lightly coat. After boiling and peeling your eggs, grate them using a box type grater. You can boil and refrigerate the eggs earlier which makes grating a little easier<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      Cut the baguette in half lengthwise and brush cut side with oil or melted butter. Toast in skillet until slightly brown and a little crisp. Spread some of the guacamole on each cut side of the baguette. Top with slices of jalapeno and tomato then add the arugula that yu have tossed with a little olive oil.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      Top the toast with your grated egg. Garnish with some finely chopped red onion which is optional. Salt and pepper to taste.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
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      Recipe Notes<\/h3>\n\t\t

      I squeeze a little of the lime as I build the toast. Serve with a lime wedge on side<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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