Lunch

Boiled Egg and Avocado Open Sandwich

Boiled egg and avocado open sandwich
  • Serves: 4
  • Preparation: 30 minutes
  •       

Ingredients

6 free range eggs
2 Sheppard avocados
100 ml sour cream
100 ml whole egg mayonnaise
½ tbsp horseradish cream
Tabasco
1 cup chopped dill
4 thick slices of dark rye sour dough
Juice of half a lemon
Softened butter for spreading
Extra virgin olive oil
Salt and pepper

Method

1

Start by placing the eggs into boiling water for 6 minutes. When they are done, immediately transfer them to iced water to stop them cooking any further. Remove the shell and set aside.

2

To prepare the dressing for the eggs, mix the sour cream and mayonnaise in a bowl with a whisk.
Add the horseradish, lemon juice, chopped dill and a couple of splashes of tabasco and mix thoroughly.

3

Halve the avocados, remove from the skin and discard the stone. Lay the flat side down on a chopping board and cut thin slices lengthways down the avocado. Press gently on the top of the avocado and fan the slices out.

4

Butter each slice of bread with butter and lay half a fanned out avocado onto each slice of bread and season with flakey salt and pepper and a drizzle of good olive oil.

5

Slice the eggs in half and place 1 1/2 eggs evenly over the top of the avocado. Spoon the dressing Over the eggs. Garnish with a few dill sprigs and a crack of black pepper.

Ingredients

 6 free range eggs
 2 Sheppard avocados
 100 ml sour cream
 100 ml whole egg mayonnaise
 ½ tbsp horseradish cream
 Tabasco
 1 cup chopped dill
 4 thick slices of dark rye sour dough
 Juice of half a lemon
 Softened butter for spreading
 Extra virgin olive oil
 Salt and pepper

Directions

1

Start by placing the eggs into boiling water for 6 minutes. When they are done, immediately transfer them to iced water to stop them cooking any further. Remove the shell and set aside.

2

To prepare the dressing for the eggs, mix the sour cream and mayonnaise in a bowl with a whisk.
Add the horseradish, lemon juice, chopped dill and a couple of splashes of tabasco and mix thoroughly.

3

Halve the avocados, remove from the skin and discard the stone. Lay the flat side down on a chopping board and cut thin slices lengthways down the avocado. Press gently on the top of the avocado and fan the slices out.

4

Butter each slice of bread with butter and lay half a fanned out avocado onto each slice of bread and season with flakey salt and pepper and a drizzle of good olive oil.

5

Slice the eggs in half and place 1 1/2 eggs evenly over the top of the avocado. Spoon the dressing Over the eggs. Garnish with a few dill sprigs and a crack of black pepper.

Boiled Egg and Avocado Open Sandwich

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