AVOCADOEY EGGS on a PORTABELLO MUSHROOM CAP=Sandwich!
- 2 hard-boiled eggs
- 2 tablespoons avocado (maybe a lil more)
- 2 teaspoons honey dijon mustard (or more, personal taste)
- fresh ground pepper (to taste)
- 2-3 teaspoons rice vinegar
- spinach or other greens (small amount)
- balsamic vinegar (just enough to dip in)
- olive oil for drizzling/taste
- any other veggies you want to include? What’s in that fridge?
I hard-boil eggs on Sunday nights for the week, it makes my life a lot easier so I can grab them on the run or make them into a sandwich.
Eggs in white water rapids...just a fun shot of "Humpty."
- Mash or slice eggs (love my egg slicer, I knew there was a reason I registered for that) and mush around with the avocado, add mustard, rice vinegar, pepper and any other spices you like (I love turmeric, cayenne pepper and a little). Apparently I like to sweat when I eat.
- Set aside.
- Heat a nonstick fry pan on medium heat. Add a lil bit of olive oil.
- Meanwhile cut the nubs off the portabello caps and allow them to take a dip in some balsamic vinegar (yes, this is kind of messy). Place both caps in the heated pan (I did not measure too well, one of the caps was trying to jump out). Cook about 4 minutes on each side. (Alternatively, use a George Foreman Grill for those cool grill marks).
A shroom takes a dip in some vinegar
- Remove from pan and place on a plate.
- Top one cap with greens (Oh, wish I had arugula), delicately place the avocado egg mash on top, then drizzle sriracha (I cannot believe I forgot it), or a some spices of your choice, then smush the second mushroom cap on top->There you have it.
- I served it up alongside some super sweet organic cherry tomatoes, which need no dressing. Just a sweet little veggie that bursts in your mouth.
NOTE: The balsamic vinegar ended up being a bit messy and got all over my hands when trying to eat it as a sandwich, I ended up using a fork and knife. You can dodge the vinegar all together and just heat the caps in olive oil if you like.