Tuesday, April 22, 2014
Okay, okay. So, it seems like the past year or two, I've been seeing photos of sandwiches involving toast, avocado (mashed or sliced), a bit of goat cheese, and/or a fried egg. Now, the egg part is out for me (allergic - waaaah!), BUT toast + avocado actually sounded like an interesting proposition for a brunchy-type of meal. Especially for someone allergic to eggs. I mean, an avocado is kind of like an egg - it's savory, it's kind of fatty, it can have a kind of smooth velvety yet toothy texture ... okay, okay, I know - it's really NOTHING like eggs, but when you absolutely cannot have an egg, you start casting about for alternatives eventually.
So last week, I finally jumped on the bandwagon. I didn't really have any leftovers I could eat for lunch. I did, however, have some sourdough rye bread, some really nice blue cheese (this is kind of a mild one, with a nice grassy/saltiness to it), and an avocado.
I mashed that avocado up with the juice of one lime, about 1 Tbl. of fresh thyme, and a good bit of salt and freshly ground black pepper. The pepper and thyme were my attempts to make this not taste like guacamole. Not that I have anything against guacamole - I LOVE guacamole - but I thought it might be weird with blue cheese, you know? I mashed it all together with a fork and slathered it thickly on freshly-toasted slices of rye and topped with the thinnest slices of the blue cheese.
Believe the hype; this is as good as every blogger, pinner, tumblr-er and other denizens of social media would have you believe. SO GOOD.
Next time we have some kind of brunchy-type party, I am totally serving this as one option. Maybe with a pea shoot salad on the side? I think that would be kind of perfect.