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Monday 9 June 2014

3BM Kitchen : Avocado Amazingness...

Everyone has an alter ego in life, a second secret self that's fee of inhibitions and awkwardness. Do you want to know mine...

Well, behind closed doors, and especially at the weekend, I turn into the...

Yep! I'm obsessed with everything and anything that features avocado - it's my happy food! Sometimes I simply have it on toasted sourdough with salt and pepper and a squeeze of fresh lemon ... other times I make a spinach, plum tomato and sweet potato salad with chunky homemade guacamole on the side. BUT this weekend Mini mouse and I decided to be a little more adventurous and whipped up a real winner found on the Eat Yourself Skinny blog - egg and avocado on toast. Sounds easy peasy and not very adventurous but just you wait - it's to die for...
So lets start with the shopping list:

4 hard boiled egg
1 avocado mashed
1/2 tbsp Dijon mustard
1 tbsp plain Greek yogurt
1 tsp. fresh lemon juice
1/3 cup spring onions
1/2 cup celery
1/4 tsp. paprika
A pinch of pepper and sea salt
2 slices uncured turkey bacon or substitute for parma ham 

OK first off, grab all of your ingredients and lay them out ready to get cooking! This always gets me in the mood for creating a rip roaring feast...

Next - chop like you've never chopped before - celery first then the spring onions if you're using them (we didn't, as we were going out that night and didn't want to scare the boys off!)...
Grab a large bowl - note how pretty my one is - mash the avocado and add the mustard, Greek yogurt and lemon juice, mixing until smooth. Then stir in the spring onions, celery, paprika, salt and pepper and put to one side.

Get your eggs boiling and once ready begin chopping. The Eat Yourself Skinny recipe says to keep the egg whites and discard the yolks but I ignored this advice! Madness - the yolks are the best bit! If you're trying to be super healthy then do as she says but if you, like me, love the yellow inners, be naughty and sneak them in! Once chopped, fold into the avocado mixture until combined.

Now's the time to add in your turkey bacon or as we opted for, parma ham. We popped a few slices in the grill for a couple of minutes to crisp up.

Nearly there - all that's left to do now is serve up. Toast your bread, spread just a smidgin of butter and then pepper with rocket before spooning the creamy avocado and egg wonderfulness on top. Sprinkle with salty param ham pieces and devour! Pure heaven...

1 comment

  1. I love advocado in salads but I certainly couldn't eat it just on its own. This recipe is right up my street advocado and bacon yummy Lucy