Eggs and Avocado Salad, Microgreens, and Crispy Prosciutto Sandwich

This sandwich is a refreshing option for lunch this week and a great way to use your eggs and microgreens from your TUG Box.

 

Visit their site for more photos and details on preparation for this recipe.

 
 
 

Eggs and Avocado Salad, Microgreens, and Crispy Prosciutto Sandwich

prep time: 10 min
cook time: 25 min

Ingredients

Sandwich

8 slices of bread

Eggs and avocado salad

4 hard-boiled eggs, chopped

2 avocados, peeled, pitted and roughly puréed

3 tbsp dill, minced

2 tbsp mayonnaise or plain yogurt

2 tsp Dijon mustard

2 green onions, minced

Salt and pepper

Crispy prosciutto

8 slices of prosciutto

Garnish

Microgreens, to taste

Preparation

  1. For the egg and avocado salad, mix all the ingredients and season with salt and pepper.

  2. For the crispy prosciutto, preheat oven to 180 °C (350 °F). Arrange the slices of prosciutto on a baking tray lined with parchment paper and bake in the oven for about 25 minutes until crispy. Set aside.

  3. Garnish the bread slices with the egg and avocado salad, crispy prosciutto and micro greens.

 

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