What I’m Eating Now: Avocado, Tomato, and Egg Sandwiches

Avocado, Tomato, and Egg Sandwich

I get on kicks—when I find a quick and easy meal I love, I make it a lot. Lunch, a light dinner, a snack—it seems I can’t get tired of it. (At least for now.)

It’s happened again, this time with a simple, open-faced sandwich. All I do is take slices of summer-ripe tomato, avocado, and hard-boiled egg, layer them on a toasted baguette (adding sea salt and a few red pepper flakes to each layer), then drizzle everything with some fruity extra-virgin olive oil.

I like to make these open-faced so there are two, but they can get a little messy to eat that way. If you prefer yours a little neater, stack them like a traditional sandwich so the upper portion of the baguette can help keep things in place.

4 responses to “What I’m Eating Now: Avocado, Tomato, and Egg Sandwiches

  1. Oh God I just love the egg – tomato – avocado – combination.
    I ate this everyday for probably a month!

    • I’m trying to have this as often as possible while tomatoes are still in season, because I know I won’t like I as much when I can’t find garden-fresh ones!

      Sent from my iPhone

  2. Agreed. This sandwich is the perfect food, as far as I’m concerned. The only thing I do differently is fry my egg so I have a little saucy, runny yolk in play as well. 🙂

    • I love runny eggs on anything! I actually haven’t made the sandwich that way yet (surprisingly!), but I’ll have to give it a shot. Thanks for sharing your twist on this!

      Sent from my iPhone

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