Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
Spicy Fish With Avocado-Chipotle Sauce:
Preheat large
nd ground beef; cook, stirring with a wooden spoon to break
Combine oil, lemongrass, garlic, spring onion, chili, sugar, fish sauce, lime leaves and ground chicken. Form into 8 patties. Set aside.
For the avocado salad, combine avocado, cucumber, cilantro, lime juice and olive oil. Set aside.
Heat a frying pan over medium-high heat. Cook chicken patties for 3-4 mins per side. Arrange on bottom burger buns with lettuce leaves and avocado salsa. Sandwich with top buns. Serve with hot pepper sauce and mayonnaise on the side.
Combine mayo, mustard, and pesto. Spread lightly on each half of the sandwich roll.
Heat oil in small skillet. Saute mushrooms and onions until tender. Remove from heat.
Assemble sandwich: On bottom, place sliced chicken. Top with sauteed onions and mushrooms, with cheese slice on top of all. Place loaded sandwich bottom and top on baking sheet, and place in 350F oven. Heat until cheese is melted. (You could also heat on the rack of a toaster oven).
Remove from oven. Add avocado, salt and pepper to taste. Top with other half of roll.
egrees.
Drizzle the Chicken with the Olive Oil and season
edium heat. Sprinkle the bottom with a pinch of salt and
Place bacon into a skillet over medium heat, and cook until crisp. Remove, and drain on paper towels.
Place the cream cheese in a bowl, and beat until light and fluffy. Stir in the Cheddar cheese, Monterey Jack cheese, mayonnaise, salt, pepper, garlic powder, pimentos, onion, jalapeno, and cayenne pepper until well blended.
Spread two bread slices with the cream cheese mixture. Top each slice with avocado and bacon, divided evenly. Top with two remaining bread slices to make a sandwich. Cut each sandwich in half to serve.
Grill or broil baguette bread halves until toasted; drizzle both halves with olive oil. Layer with tomato, salt, pepper, Mozzarella cheese, sprinkle with dried Oregano, then more olive oil, salt and pepper, top with fresh basil leaves, avocadoes and more salt and pepper. Close the sandwich, slice and serve.
lat iron steaks with this paste, then wrap with plastic wrap, or
Cut pitas in half and slit open to form a pocket, then toast (or toast slices of bread).
Spread 1/4 of the mashed avocado inside of each pita half or on each bread slice.
Top with sliced egg white, salt and pepper, and salsa if desired.
repared pans; smooth tops. Sprinkle with olives, peppers and remaining cheese
Mix all ingredients thru bell pepper; divide between the 8 muffin halves.
Top each sandwich with avocado and then cheese.
Place muffins on baking sheet and broil until cheese is hot and bubbly.
ray then season and dot with butter. Broil for 1 min
Heat a grill pan on medium-high heat or preheat the grill to medium. Combine avocado, mayonnaise, sour cream, sweet chili sauce, basil and cilantro in a medium bowl Mix until smooth.
Brush chicken with olive oil and season with salt and pepper. Grill 5-6 mins each side, until cooked through.
Slice chicken and serve with avocado mayonnaise, salad and crusty bread.
For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.
Transfer to a plate. Repeat with remaining oil, wraps, sour cream
Combine tomatoes, tomato juice, 1 tbsp lime juice, chili flakes, cumin and sugar. Blend until smooth and season. Cover and chill.
Meanwhile, to make the salsa, combine avocado, cilantro, remaining lime juice and oil. Season.
To serve, stir soup until combined. Distribute between serving bowls and top with avocado salsa. Serve with tortillas.
ins each side, pressing firmly with a spatula, until golden and
combine avocado, pepper and lemon juice. Season.
Serve fritters with avocado salsa