Egg and Avocado Sandwiches
- Vegetarian
- Easy recipes
Add some zing to the traditional array of tea sandwiches with these up-to-date fillings.
Ingredients
- 6 eggs
- 1/2 cup (125 mL) finely chopped fresh coriander
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1-1/2 tbsp (22 mL) extra-virgin olive oil
- 1/3 cup (75 mL) finely chopped white onion
- Half jalapeno pepper, seeded and minced
- Softened butter
- 12 slices white or whole wheat sandwich bread
- 2 avocados, thinly sliced
Preparation
In bowl, beat together eggs, coriander, salt and pepper. Heat oil in large nonstick skillet over medium-high heat; add onion and jalapaño and sauté for 30 seconds. Add egg mixture; reduce heat to medium-low and cook, gently lifting egg at sides with spatula to allow egg to flow underneath until set on top. Transfer to plate; let cool. Cut into 6 wedges. Butter bread slices on one side. Top half of the bread slices with egg, then avocados; top with remaining bread slices. Cut off crusts; cut into finger sandwiches as desired.
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