Lest I lead all to believe that my diet over the past few months has consisted only of cookies and milkshakes, I present the savory sandwich on my radar. This is the one I'll make embarrassingly often for breakfast, lunch, snack or dinner. It's easy: Toast whole wheat sandwich bread, fry an egg, smear one piece of toast with ripe avocado, the other with goat cheese, lay egg in the middle and devour. Oh, and don't forgot salt & pepper. It's sharp, creamy, rich and grainy all at once. This sandwich plus a handful Marcona almonds, some cornichon and a little salad = heaven on a plate. Just be sure to save room for dessert.
Avocado, Fried Egg & Goat Cheese Sandwich
makes 1
2 slices whole wheat bread, toasted
1 Tbsp goat cheese, room temperature
1/2 ripe avocado, gently mashed
1 Tbsp butter
1 egg
salt & freshly cracked black pepper
Smear one slice of toast with the goat cheese and the other with the avocado. Set aside while you fry your egg.
In a small saute pan or non-stick pan, heat butter over medium-high heat until bubbling. Carefully crack in the egg and allow it to fry for about one minute, or until golden on the bottom. Flip the egg gently, trying not to break the yolk. Allow it to cook on the second side until it is to your desired doneness. I like my yolk either runny or just barely firm and for that I usually leave the egg to cook on the the second side for 30 seconds to just under a minute. Remove the egg from the pan and lay it on top of the goat cheese. Sprinkle the egg with salt and pepper and top with the avocado-smeared toast to make a sandwich. Enjoy while the egg is still warm.
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| Freshly mashed avocado. Creamy and luscious. |
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| Goat cheese and avocado, just waiting for an egg. |
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| My ideal lunch. |
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| Creamy, warm perfection. |
I made these last week. I used Manchego. These sandwiches were great! I had one of my homemade pickles along with it. A simple yet great sanwich.
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