Four slices of toasted sourdough bread topped with avocado-egg salad and sprouts. - 1 Four slices of toasted sourdough bread topped with avocado-egg salad and sprouts. - 2

Come Sunday, you may find yourself with a surplus of hard-boiled eggs . May I suggest egg salad? With a twist?

Swapping mashed avocado for the mayonnaise in your favorite egg salad recipe sacrifices nothing and, if anything, makes it all the more delicious.

I’ve been loving this avocado-egg salad heaped atop slices of this sourdough toasting bread topped with sprouts or pea shoots. Here are a few other breads that would work well here:

  • Quinoa-Flax Toasting Bread
  • My Mother’s Peasant Bread
  • Seedy Sandwich Bread
  • Everything Bagel Seasoning Peasant Bread
A bowl of half a dozen Instant Pot hard-boiled eggs, 1 avocado, and salt. - 3 A bowl of half a dozen Instant Pot hard-boiled eggs, 1 avocado, and salt. - 4

Here’s the play-by-play : Mash hard-boiled eggs with one ripe avocado, salt, pepper, lemon, and vinegar:

Adding the chives to the bowl of hard-boiled eggs and avocado. - 5 Adding the chives to the bowl of hard-boiled eggs and avocado. - 6

Stir in chives …

Adding the paprika and mustard to the bowl of hard-boiled eggs and avocado. - 7 Adding the paprika and mustard to the bowl of hard-boiled eggs and avocado. - 8

… and mustard and paprika.

A bowl of avocado egg salad. - 9 A bowl of avocado egg salad. - 10

Stir, taste, adjust flavor as desired.

Two slices of sourdough bread, toasted. - 11 Two slices of sourdough bread, toasted. - 12

Toast some bread .

Four slices of toasted sourdough bread topped with avocado-egg salad and sprouts. - 13 Four slices of toasted sourdough bread topped with avocado-egg salad and sprouts. - 14

Top with avocado-egg salad and sprouts and pea shoots.

Four slices of toasted sourdough bread topped with avocado-egg salad and sprouts. - 15 Four slices of toasted sourdough bread topped with avocado-egg salad and sprouts. - 16 Slices of toasted sourdough bread topped with avocado-egg salad and sprouts. - 17 Slices of toasted sourdough bread topped with avocado-egg salad and sprouts. - 18

Description

Swapping avocado for mayonnaise sacrifices nothing here — the avocado adds creaminess, richness and flavor. If, however, you do not have an avocado, use 1/4 to 1/3 cup mayonnaise in its place.

I haven’t been making this egg salad with diced celery but if you like a bit more texture, add a finely diced stalk or two (1/4 to 1/2 cup).

  • 6 hard-boiled eggs, cooked however you like ( Instant Pot or stovetop ), peeled and halved
  • the flesh of 1 ripe avocado, see notes above
  • 2 to 3 tablespoons fresh lemon juice
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • freshly cracked black pepper to taste
  • 1/4 teaspoon paprika
  • 1 teaspoon mustard
  • 1/4 to 1/2 cup finely chopped chives
  • 1 to 2 stalks finely diced celery, optional

For the toasts:

  • 4 slices bread, whatever kind you like, about 1/2 -inch thick, toasted
  • a handful of sprouts or pea shoots or delicate greens
  1. In a large bowl, mash together the eggs, avocado, 2 tablespoons of the lemon, vinegar, salt, pepper, paprika, and mustard using a pastry cutter or potato masher or whatever tool you have that will work best. Taste. Add the remaining tablespoon of lemon juice if you wish. Add the chives and celery, if using. Mix again. Taste. Adjust flavor as necessary with more salt, pepper, acid, etc.
  2. To make the toasts, mound as much avocado-egg salad as you wish onto each slice of toast. Top lightly with the sprouts. Serve.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast/Brunch
  • Method: Toaster
  • Cuisine: American

Description

Swapping avocado for mayonnaise sacrifices nothing here — the avocado adds creaminess, richness and flavor. If, however, you do not have an avocado, use 1/4 to 1/3 cup mayonnaise in its place.

I haven’t been making this egg salad with diced celery but if you like a bit more texture, add a finely diced stalk or two (1/4 to 1/2 cup).

  • 6 hard-boiled eggs, cooked however you like ( Instant Pot or stovetop ), peeled and halved
  • the flesh of 1 ripe avocado, see notes above
  • 2 to 3 tablespoons fresh lemon juice
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • freshly cracked black pepper to taste
  • 1/4 teaspoon paprika
  • 1 teaspoon mustard
  • 1/4 to 1/2 cup finely chopped chives
  • 1 to 2 stalks finely diced celery, optional

For the toasts:

  • 4 slices bread, whatever kind you like, about 1/2 -inch thick, toasted
  • a handful of sprouts or pea shoots or delicate greens
  1. In a large bowl, mash together the eggs, avocado, 2 tablespoons of the lemon, vinegar, salt, pepper, paprika, and mustard using a pastry cutter or potato masher or whatever tool you have that will work best. Taste. Add the remaining tablespoon of lemon juice if you wish. Add the chives and celery, if using. Mix again. Taste. Adjust flavor as necessary with more salt, pepper, acid, etc.
  2. To make the toasts, mound as much avocado-egg salad as you wish onto each slice of toast. Top lightly with the sprouts. Serve.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast/Brunch
  • Method: Toaster
  • Cuisine: American

Find it online : https://alexandracooks.com/2019/04/17/avocado-egg-salad-toasts-on-sourdough/

Four slices of sourdough bread topped with avocado egg salad and sprouts. - 19 Avocado egg salad on toast. - 20 A jar of freshly made ghee. - 21 A jar of freshly made ghee. - 22

Roger.

There is no “recipe” for ghee in Indian-ish , just a little guidance: “Melt a stick of butter, turn off the heat, skim the white stuff off the top, and you’ll be left with clear ghee.”

Since I had many recipes in Indian-ish flagged, I made a pound of ghee. Advised by a friend, I strained the nutty, clarified butter through cheesecloth, and it worked like a charm.

How Does Ghee Differ from Clarified Butter?

The process of clarifying butter removes water (through evaporation) and milk solids (through skimming or straining).

Ghee is clarified butter taken one step further, until the milk solids turn brown, leaving behind nutty, toasty liquid gold.

Why Use Ghee? And Why Has Ghee Become A Darling of the Wellness World?

Cooks/chefs love cooking with clarified butter because, without those milk solids in the mix, the butter has a higher smoke point, which allows it to be used at higher temperatures without burning. Ghee has the added bonus of imparting nutty, toasty flavors to the food it is cooking.

Ghee is loved by the wellness world because many people with dairy sensitivities don’t have to give it up — when the milk solids are removed from the butter, so are most of the problematic lactose sugars and casein proteins.

Woohoo! Go Ghee!

A small sauce pan filled with a pound of butter in preparation to make ghee. - 23 A small sauce pan filled with a pound of butter in preparation to make ghee. - 24

How To Make Ghee: In a medium saucepan over medium to medium-high heat, melt as much butter as you like.

A sauce pan with butter bubbling and beginning to brown. - 25 A sauce pan with butter bubbling and beginning to brown. - 26

Within five minutes, you will see a brown rim around the top of the bubbling butter. It should begin smelling slightly nutty. This is a sign it’s just about done.

straining the ghee through cheesecloth into a bowl - 27 straining the ghee through cheesecloth into a bowl - 28

Strain the ghee through a cheesecloth.

A jar of ghee, just strained. - 29 A jar of ghee, just strained. - 30 A pot with a layer of butter solids at the bottom. - 31 A pot with a layer of butter solids at the bottom. - 32

These are butter solids left behind.

A jar of freshly made ghee. - 33 A jar of freshly made ghee. - 34

Ta-da! Ghee.

A jar of ghee, cooled to room temperature. - 35 A jar of ghee, cooled to room temperature. - 36

Ghee, cooled to room temperature.

Description

Ghee is clarified butter cooked one step further till the milk solids turn slightly brown, leaving behind nutty, toasty liquid gold.

As I researched how to make it, I came across many recipes that call for simmering the butter slowly for 15 to 20 minutes, skimming off the white solids from the top, then cooking the fat that remains till it becomes toasty. This no-doubt is the proper way to do it, but I’ve found cooking the butter over medium to medium-high heat for about 5 minutes achieves the same end point: slightly toasted clarified butter.

  • 1 lb. unsalted butter, or more or less
  • cheesecloth
  1. In a medium saucepan over medium heat, melt as much butter as you like.
  2. Adjust heat to that butter is bubbling, not violently but at a nice clip. Within five minutes, you will see a brown rim around the top of the bubbling butter. It should begin smelling slightly nutty. This is a sign it’s just about done.
  3. Strain the ghee through a cheesecloth-lined sieve.
  4. Transfer ghee to a glass jar, leaving any dark solids that may have slipped through the sieve behind.
  • Prep Time: 1 minute
  • Cook Time: 5 to 7 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Indian