Adding avocado to the eggs makes a creamy egg-salad without the mayo and of course it is more green and healthy too.
- Egg – one per person
- Avocado – 1/2 per person
- Marinated kale or blanched – or arugula… just something green
Make a soft-boiled egg (5-7 min. depending on where you are relative to sea-level)
Cut the avocado into chunks and mix in a bowl with the soft-boiled egg… which you also cut into chunks.
When you feel it is all well mixed, add greens to your liking and served with either flax-cracker or gluten free bread… if you are gluten free.
Otherwise choose a dark rye bread or a sourdough farmer’s type bread.