Lunch is always a bit of a dilemma for me. I really don't care for a brown bag with an ordinary sandwich. I like a meal with substance - a hearty salad or some pasta or curry. Although there are days where I'm forced to brown bag it, usually any old lunch just won't do. Most of the time I bring leftovers from the night before, but sometimes I whip something up from scratch like these avocado egg open-faced sandwiches. Yum!
These are so easy to make and oh-so-delicious at work or at home. When I make them for work, I mash the avocado with lemon or lime juice to keep it from turning brown. Then I pack it in a container and cover it with Saran Wrap to keep the air out. Nothing says gross like brown avocadoes.
8 slices of hearty bread
1 ripe avocado, cubed or mashed
4 hard boiled eggs, sliced
1 tablespoon toasted pine nuts (you can also substitute sunflower seeds)
To assemble your sandwiches, place the bread slices on plates and either layer the avocado cubes or spread the mashed avocado on the bread. Top the avocado with the sliced egg, then sprinkle with the toasted pine nuts or the sunflower seeds.