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.
Photo and recipe originally published as Eggs and avocado salad, micro greens and crispy prosciutto by Avocadoes from Mexico.
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
For the egg and avocado salad, mix all the ingredients and season with salt and pepper.
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.
Garnish the bread slices with the egg and avocado salad, crispy prosciutto and micro greens.
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