Avocado and egg Sandwiches

Chicken egg (can be replaced with quail egg, but then you need to double its amount) put in a small saucepan with water, put on fire and boil until cool. The cooking time is approximately 10-12 minutes from the moment the water boils. It is best to cook over low heat so that the egg does not burst.. Then pour the egg with cold water and peel off the shell.

Next you will need a slice of bread. This recipe uses whole-grain rye bread, but in principle you can take any other bread, loaf or, depending on individual taste preferences. A slice of bread should be fried in a dry frying pan until an appetizing brown crust on one side and the other. Or you can fry bread in a toaster, if there is one.

Avocado for a sandwich will need a ripe one with a soft structure so that it is easier to mash it in puree. However, by no means an overripe fruit, otherwise it can give an unpleasant taste to the future sandwich. So, a ripe avocado must first be rinsed under running water and wiped dry with a paper towel or napkins. Then peel the avocado from the outer peel, and mash the soft ripe flesh with a fork. Then transfer the avocado directly to the bread. Try to evenly distribute the avocado puree over all the areas of the toasted slice of bread.

Sprinkle avocado on top with a small amount of lemon juice. This will give a piquant fresh taste to the sandwich.

With a sharp knife, cut the peeled boiled chicken egg into equal circles and put it on top of the avocado puree, also spreading evenly over the sandwich.

Season the sandwich with salt and any dry spices as desired (ground black pepper, oregano, marjoram, etc.).

Sprinkle the sandwich with avocado and egg with extra virgin olive oil with the final touch. And you can start tasting.

Bon appetit!