Yes, another avocado recipe – a very simple one where you just combine everything and either eat it as it is, or use it as a spread on your toasts. The use of avocado makes this egg salad slightly different from other types of salad because it tastes a lot ‘creamier’ because of the flesh from the green fruit. Which is also why you don’t need any mayonnaise or salad cream in this salad at all (let the avocados do their job!)
I.love.avocados. It’s as simple as that. I’m going to make another batch soon, like now.
Ingredients:
- Egg: 4, half mashed half roughly chopped
- Avocado: 2, mashed
- Onion powder: ½ tsp
- Ground nutmeg: ½ tsp
- Ground blackpepper: ¼ tsp
- Salt: ¼ tsp
- Lemon juice: 1 tbsp
- Brioche slice: 6 slices
- English parsley: a handful, finely chopped
- Basil: a handful, finely chopped
Method:
- Combine eggs, avocados, onion powder, ground nutmeg, ground blackpepper and salt.
- Squeeze in lemon juice to prevent browning.
- Spread on brioche toasts. Garnish with parsley and basil to serve.
Serving:
3 persons
