The Only Green (herby, Avocado) Sauce You Need

Sarah Copeland, author of The Newly Wed Cookbook and Feast , has a new book out: Every Day is Saturday . It’s filled with recipes and strategies for cooking every day of the week, the goal being to keep that weekend-cook mentality going strong all week long.

I have made one and only one recipe, but it’s a good one: The Only Green Sauce You Need.

It’s a mix of herbs, olive oil, lemon juice, garlic, and something with body: avocado, miso, nuts or tahini. I went the avocado route and took Sarah’s suggestion to smear if over toast, which I then topped with a 7-minute egg and sea salt. No regrets.

I’ve since used it another toast with sliced, mashed avocado — avocado on avocado is never a bad thing, right? I’ve also smeared it over — wait for it — more toast, which I then topped with salted cucumber ribbons and dukkah (see below).

But the uses for this sauce extend far beyond toast ..

How To Use This All-Purpose Green Sauce

Use this green sauce as…

• … a dip for veggies.
• … a spread in sandwiches.
• … a sauce for grilled fish or shrimp.
• … a condiment for fried eggs.
• … a flavor swirl (that’s a thing, right?) in savory yogurt bowls.
• … a dressing for roasted vegetables or chicken.
• … and, of course, a smear for toast.

There is nothing you won’t want to slather this sauce on all summer long.

Here’s the three-step play-by-play: 1. Gather your ingredients. Roughly chop the herbs, juice the lemon, peel the garlic, scoop out some avocado flesh.

2. Throw the ingredients in a food processor or blender.

3. Pulse till blended but with a bit of texture. Adjust flavor as needed.

How to use it? The possibilities are endless, but I highly recommend you start here: olive oil toast + jammy eggs.

Then here: Olive oil toast + salted cucumber ribbons + dukkah.

Sarah Copeland’s Every Day is Saturday :

Description

From Sarah Copeland’s: Every Day is Saturday .

I love the versatility of this sauce — I find myself dipping carrots into it when I need a snack to slathering it over toast for lunch to tossing it with grilled shrimp for dinner.

Avocado: I love the creaminess the avocado lends here, but in place of it you could use something, as Sarah says, “with body.” She offers miso, nuts, and tahini as alternatives to the avocado. I’ve been cutting 1 avocado in half and using the smaller half for this recipe.

For the green sauce:

• 1 bunch (about 3 cups , 3 ounces) fresh parsley, cilantro, arugula, mustard greens or a mix, roughly chopped
• 1 small bunch chives (about 1 ounce ), roughly chopped
• Juice of 1 lemon or lime (about 2 tablespoons ), plus more to taste
• 1 clove garlic, peeled
• 1/4 cup olive oil, plus more to taste
• 1/4 cup avocado (see notes above)
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

For the eggs + toast:

• eggs, however many you need
• extra-virgin olive oil
• good bread, sliced thickly
• flaky sea salt

1. To make the sauce: Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper to a blender or food processor. Pulse until broken down — add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.
2. To make the toast: bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath.
3. Meanwhile, heat a skillet over medium-high heat. Add a tablespoon (or more depending on how many slices of bread you are toasting) of olive oil. Toast bread on each side for 1-2 minutes, checking often to ensure the slices are browning evenly. Remove toast when the slices are golden and crisped to your liking.
4. Smear green sauce over a slice of toast. Peel an egg. Cut it directly over the slice of toast into quarters. Sprinkle with sea salt. Repeat with any remaining slices of toast and eggs.

• Prep Time: 5 minutes
• Category: Sauce
• Method: Food Processor
• Cuisine: American

Description

From Sarah Copeland’s: Every Day is Saturday .

I love the versatility of this sauce — I find myself dipping carrots into it when I need a snack to slathering it over toast for lunch to tossing it with grilled shrimp for dinner.

Avocado: I love the creaminess the avocado lends here, but in place of it you could use something, as Sarah says, “with body.” She offers miso, nuts, and tahini as alternatives to the avocado. I’ve been cutting 1 avocado in half and using the smaller half for this recipe.

For the green sauce:

• 1 bunch (about 3 cups , 3 ounces) fresh parsley, cilantro, arugula, mustard greens or a mix, roughly chopped
• 1 small bunch chives (about 1 ounce ), roughly chopped
• Juice of 1 lemon or lime (about 2 tablespoons ), plus more to taste
• 1 clove garlic, peeled
• 1/4 cup olive oil, plus more to taste
• 1/4 cup avocado (see notes above)
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

For the eggs + toast:

• eggs, however many you need
• extra-virgin olive oil
• good bread, sliced thickly
• flaky sea salt

1. To make the sauce: Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper to a blender or food processor. Pulse until broken down — add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.
2. To make the toast: bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath.
3. Meanwhile, heat a skillet over medium-high heat. Add a tablespoon (or more depending on how many slices of bread you are toasting) of olive oil. Toast bread on each side for 1-2 minutes, checking often to ensure the slices are browning evenly. Remove toast when the slices are golden and crisped to your liking.
4. Smear green sauce over a slice of toast. Peel an egg. Cut it directly over the slice of toast into quarters. Sprinkle with sea salt. Repeat with any remaining slices of toast and eggs.

• Prep Time: 5 minutes
• Category: Sauce
• Method: Food Processor
• Cuisine: American

Find it online : https://alexandracooks.com/2019/06/07/the-only-green-sauce-you-need/

A dream to create a breakfast sandwich for a crowd made entirely on a sheet pan (or three) led to this sandwich. It’s sheet pan eggs meet sheet pan focaccia meets sheet pan bacon. Together, along with some greens, the three unite to make an ultimate breakfast slab sandwich to feed a crowd.

Real talk: This is a bit of an undertaking.

BUT with a bit of planning, you can pull it off. How much fun would this be for a Father’s Day or graduation brunch?

Breakfast Slab Sandwich Game Plan

1. Mix your focaccia dough on Saturday evening after dinner.
2. On Sunday morning, remove the dough from the fridge (no later than 7 am) to allow it to make its second rise.
3. While the focaccia rises, cook the bacon.
4. When the focaccia is ready (2 to 4 hours after it has been removed from the fridge), dimple it and bake it.
5. While it cools, bake the eggs.
6. When the eggs are done, the focaccia will have rested long enough to be halved and layered with all the goodness.

Once all the components are ready, assembly is fast and fun. You can do it!

Sheet Pan Eggs …

Sheet Pan Bacon …

Sheet Pan Focaccia…

Assembly time!

Brunch time! Invite over the neighborhood!

Description

Notes:

• Plan ahead: If you are making this for Father’s Day, start your dough Saturday evening. Pull it out first thing Sunday morning to let it make it’s second rise. Count on 4 to 5 hours from when you pull it from the fridge to when it will be ready to be served. So if you pull it out at 6 am, you could potentially have breakfast sandwiches by 10 or 11am.
• While the focaccia is rising, you can cook the bacon. While the focaccia cools (post baking), make the eggs.

Overnight Focaccia:

• 4 cups (512 g) all-purpose flour
• 2 teaspoons kosher salt
• 2 teaspoons instant yeast
• 2 cups lukewarm water, made by mixing 1/2 cup boiling water with 1 1/2 cups cold water
• 4 tablespoons olive oil
• sea salt

Egg Sandwich:

• 1.5 pounds bacon
• 12 eggs
• kosher salt and pepper to taste
• splash cream
• 4 ounces grated Cheddar cheese
• 1 / 4 to 1 / 2 cups finely chopped chives
• lettuce
• hot sauce, mayonnaise, and other condiments for serving

1. Make the focaccia: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball.

2. Cover the bowl with a tea towel or plastic wrap and set inside your refrigerator.

3. The following morning (or 8 to 10 hours later), remove the bowl from the fridge. Line a rimmed sheet pan with parchment paper or coat with nonstick cooking spray. Pour 3 tablespoons oil on the sheet pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to lift the dough onto the prepared sheet pan. Roll the dough ball in the oil to coat it all over. Let it rest without touching it for 2 to 4 hours (depending on the temperature of your kitchen).

4. Set a rack in the middle of the oven and preheat it to 425°F. Drizzle the remaining tablespoon of oil over the surface of the dough. With lightly greased hands, press down on the dough, using all 10 fingers to dimple and gently stretch the dough outward. Pull gently on the ends and stretch them toward the corners of the sheet pan. When the dough begins to resist being stretched, let it rest for 5 minutes, then stretch it again, continuing until it fits most of the sheet pan.

5. Dimple lightly again. Sprinkle all over with sea salt. Transfer the sheet pan to the oven and bake for 20 to 25 minutes, until the underside is golden and crisp. Remove the pan from the oven, and transfer the focaccia to a cooling rack. Let it cool for at least an hour before cutting.

6. To cut the focaccia for the slab sandwich, trim off the very outer edges—this exposes the crumb, which makes it easier to halve. I like to start the halving process by cutting through each corner, then running the serrated knife through the short end until I get to the midway point, then starting from the other short end until I get to the midway point. A sharp, serrated knife is helpful. Try to keep your knife as parallel to the bread as possible, and I find if I hug the top layer as opposed to aiming for the center, I get a more even cut.

7. Make the Egg Sandwich. Preheat the oven to 425ºF. Lay the bacon on a sheet pan. You will likely have to overlap pieces and lay pieces on top of one another to start, but don’t worry, they will shrink. Cook 10 minutes, remove pan from oven, and, using forks, spread out/separate the slices of bacon. Return pan to the oven, and cook for 10 to 15 more minutes or until the slices are looking crispy. Remove pan from the oven and transfer crisp slices to a paper-towel lined plate. If necessary, drain off some of the fat, and return the pan to the oven one last time to crisp up the remaining pieces. Transfer bacon to plate.

8. Turn oven off to let it cool down faster. You can leave the door open, too, to expedite the cooling. You need it to be at 300ºF. Grease a half sheet pan (I use a cheap, nonstick Baker’s Secret sheet pan purchased from a grocery store—it measures 11×16.5 inches) very well with butter. Crack all 12 eggs in a big bowl, add salt and pepper and the splash of cream, then whisk until well combined. Add the chives, and gently fold until mixed. Pour the mixture into the prepared pan. Sprinkle with cheese evenly. Bake until the eggs are just set, about 15 minutes.

9. Transfer the bottom half of the focaccia slab onto a cutting board. When the eggs have cooked, use an offset spatula to loosen them from the pan, then transfer to the bread. Trim off any excess, overhanging eggs. Lay the bacon on top. Scatter the lettuce on top. Top with the top half of bread. Cut the sandwich into 12 pieces (2 cuts through the short end; 3 cuts through the long end). Serve with hot sauce, mayonnaise and any other condiments you like.

• Prep Time: 18 hours
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Sheet Pan
• Cuisine: American