Avocado Egg Toast with Radish and Micro Arugula

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Avocado Egg Toast with Radish and Micro Arugula

February 22, 2017
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Avocado Egg Toast with Radish and Micro Arugula

Did I get your attention?  

I know when I was concocting this recipe, I definitely couldn’t get it off the brain.  

You know what I love the most about it? The radish! The crunch (that resembles traditional celery that I omitted) and the bite of the radish is fabulous.  

However, the micro arugula runs a close second to the radish. I love, love love these microgreens! They are delicate and unassuming but packed full of flavor.

 

 

Use this recipe for a weekend breakfast (make the egg-avocado salad the night before) or make it for a satisfying weeknight dinner!

 

I bought these at my local Whole Foods. There are several different varieties of microgreens available from our state, and I encourage you to try them all out. They are perfect for topping any vegetable or seafood dish. I use them just as I would parsley or any other fresh herb.  

 

Of course one of the main ingredients for this recipe calls for fresh, California avocados. These particular avocados were so firm and creamy; the epitome of what an avocado should feel and taste like!

 

Let’s get started!

Combine the hard-boiled eggs, avocado and diced radish in a bowl.

 

Add in the quick mayo dressing.

 

Mix to combine and refrigerate.

 

Toast up a slice of bread. I used a crusty country white but feel free to use any variety. Slather with a bit of butter.

 

Top with the avocado-egg salad.

 

Top with crumbled bacon.

 

And finish with a generous layer of microgreens.

 

Somebody help me!

 

Trust me…it’s that good.

Here is the recipe for ya!

 

AVOCADO-EGG TOAST WITH RADISH AND MICROGREENS

8 large eggs, hardboiled
2 avocados
2-3 radish bulbs
FOR DRESSING
1/3 cup mayo
1 tsp. celery salt
1 tsp. dijon mustard
1 Tbl. fresh lemon juice
FOR TOASTS
6-8 slices of bread
2 T. butter
6 pieces bacon, cooked and crumbled
1 cup micro greens, I used arugula
 
Peel and chop the eggs. Peel and chop the avocado into a small dice. Chop the radish into a fine dice.  Place all in a bowl
Combine the dressing ingredients and stir to mix. Add to the egg mixture. Refrigerate until ready to use.
Toast the sliced bread and spread with a bit of butter 
Top with the egg salad, bacon crumbles, and microgreens 
Enjoy!
 
If you like all things radish, try out this super cute living spring wreath

 

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