I absolutely love egg sandwiches. My mom made them all the time when I was growing up. I mean what's better than an egg smushed between two pieces of toast, with a juicy tomato slice, vegenaise, olive oil and salt. Ay yai yai! Breakfast, lunch, dinner...it didn't matter what time it was! An egg sandwich could always do the trick.
When I married Patrick, he wasn't so sure about the egg sandwich situation. A runny egg yolk was not his idea of a "cooked" egg. He always politely refused the mysterious "huevito" and instead opted for the classic scramble or fully fried egg. His polite refusal meant he missed out on a lot, especially since Cubans think anything topped with a huevito is better that way.
After a few years, curiosity got the better of him and Patrick finally gave into the "Are you sure you don't want to try it?" question. Ever since then, he's never looked back. Now, he specifically requests his eggs to be huevitos and smiles when I offer to make him an egg sandwich for breakfast. And on crazy weeknight when an egg sandwich is all I can manage, he thinks it's the best meal in the world.
Actually, when I was done taking pictures for this post he immediately looked over my shoulder and said, "We can eat that now, right?" I knew he was a keeper :)
[Gluten-Free] Tomato Egg Sandwich with Avocado Spread
Makes 1 yummy sandwich
½ of a Haas avocado
2 tablespoons plus 2 teaspoons extra virgin olive oil
2 slices gluten free bread
1 garlic clove, peeled and the end sliced off
1 tomato slice (if it’s a small tomato, 2 slices)
1 tablespoon Vegenaise or gluten free mayonnaise
¼ teaspoon salt, separated
1/8 teaspoon black pepper
Remove the pit of the avocado half (if it has it) and scoop out the flesh from the shell into a small bowl. Use a fork to mash the avocado flesh. Add in 1 teaspoon of extra virgin olive oil and 1/8 teaspoon salt and mash until smooth. Set aside.
If you have a toaster, toast the 2 gluten free bread slices until slightly golden. If not, preheat the oven to 350 degrees. Place slices on a baking sheet and bake for 10-12 minutes until slightly golden, flipping the slices halfway through. While the bread is hot, rub the sliced end of the garlic over one side of each piece of bread. Set aside.
Heat 2 tablespoons of extra virgin olive oil over medium heat in a small skillet. When the oil becomes fragrant and hot (about 1-1 ½ minutes) crack the egg into the oil. If the oil gets too hot and splatters, remove pan from heat for a couple seconds. Cook until egg white is just set and edges begin to crisp (about 2-3 minutes). Turn heat down to medium low. Spoon the oil over the yolk just until a white film develops over the yolk. Remove egg from pan.
Lay the pieces of toast with the garlic rubbed side up. On the bottom toast spread the avocado mixture until completely covered. On the top toast spread the vegenaise. Add the hot egg on top of the avocado spread. Then place the tomato slice on top of the egg. Pour 1 teaspoon of extra virgin olive oil over the tomato slice. Sprinkle black pepper and the remaining 1/8 teaspoon of salt. Place the remaining toast on top, so the avocado spread is touching the tomato slice. Enjoy!
Lauren Marie’s Tips:
*Udi’s bread is a really good gluten free bread option. You can find it in the freezer section. Make sure you thaw it out before toasting.
*Hellmann’s Mayonaise is gluten free. (Click "See Nutrition Facts")
YES! SOOOO yummy! A runny egg with white rice was also a Cuban staple around my grandparent's house!ReplyDelete
Cubans will put anything on white rice! Haha! Thanks for the comment Steph :)ReplyDelete