Oh you guys, where did my Monday go? Mark and I drove back from Folk Fest late Sunday night (okay all Sunday night) and, unsurprisingly, played zombie all day on our last day off.
I’m just coming back to reality now, though I have to admit I’m still on a little bit of a cloud, and I can’t wait to share all of our pictures and stories from the weekend soon. For the time, though, lets talk about this tasty sandwich…
This avocado egg (and tomato) sandwich is one of our favorite simple snacks to make for breakfast, lunch, or dinner. It’s bright, fresh and insanely satisfying, but it won’t weigh you down. And right now, with tomatoes ripening almost daily on our little vine outside, there’s no better time to have one. Pair it with a simple green salad and you have a pretty amazing meal.
Fresh Bread (Your favorite kind — we made our own.)
1 Lemon
1 Avocado
1 Tomato, sliced
2 Hard Boiled Eggs, sliced
Salt and Pepper
Crush avocado with a squeeze of lemon and spread on toasted bread. Top with sliced tomato, sliced egg, and salt and pepper to taste. Finish off with a squeeze of lemon (over the top, totally necessary) and enjoy.
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