Guacamole & Egg Rye Tartine
This recipe is really easy to prepare with simple ingredients: avocado, egg yolk, fresh herbs, lemon and a rustic rye bread (you can also use spelt). The avocado is turned into guacamole but you can also not puree it but only slice it if you prefer.
I’ve collected some eggs at the countryside from our new hens and they are really delicious; organic eggs are not all the same size, their yolk color can also be very different (the ones I’ve used on the pics above were pale yellow), same for their shells (some had a brown to reddish and even celadon green shell tones!). If you do not have a hen in your kitchen, no worries but check that you do use organic eggs. Read the labels and check the ‘O+Country code (for example: OFR for France) printed on the eggs.
Do not hesitate to use a lot of fresh herbs, some more lemon juice and some seeds to add extra crunchiness to the dish.
- 2 slices of rye bread
- 2 organic egg yolks
- 1 ripe avocado
- the juice of one lemon
- 1 tsp tabasco
- 1 pinch of salt and some extra to serve
- 1 pinch of pepper and some extra to serve
- 1 handful fresh parsley
- 1 cup tamari (wheat-free soy sauce)
- 2 hours before serving, separate the egg yolks from the whites and place the yolks in the tamari cup; Set aside
- Peel and remove the stone from the avocado before dicing it
- Pour 2/3 of the lemon juice on the avocado. Add salt, pepper, tabasco and use a fork to mash it. The idea is to mash most of the avocado but to leave some chunks
- Toast the bread
- Spread the guacamole on the bread and with a spoon, retrieve the egg yolks from the tamari before topping the guacamole tartine
- Season to taste, add the remaining lemon juice and sprinkle with fresh parsley before serving