Life, style & food in the District
With one bite of this simple open face sandwich, and I was immediately transported to an open-air kitchen in the heart of Italy. I even instinctively reached for a glass of white wine… And that is when I realized it is noon… on a Wednesday… and I am very far from the mother land.
But really, this sandwich is that delicious. Or shall I say, egg-cellent?
In all seriousness, one of my favorite things about “rustic” Italian cuisine is the simplicity of it all – and the celebrated “messiness” in the marriage of flavors.
This sandwich has four main ingredients:
Rustic, crunchy bread – I used a fresh baguette
½ of an Avocado
And four additional ingredients:
Course sea salt
Fresh ground pepper
Extra virgin olive oil
1 fresh lemon
And assembly literally takes as long as it does to toast the bread and fry an egg. Enjoy this recipe for a tasty lunch, a relaxed brunch or even a weeknight dinner… and I bet it pairs beautifully with a refreshing and crisp glass of white wine.
Cut the desired amount of bread from the loaf and slice in ½. Brush the two halves with some olive oil and toast in a warm oven until crispy and slightly browned.
In the meantime, toss some fresh arugula with a drizzle of olive oil, a squeeze of fresh lemon juice and some sea salt. Set aside. Cut and pit the avocado and drizzle the slices with olive oil and sea salt – set aside.
Fry two eggs in a pan (however you like them best), and start to layer the sandwiches. On the crispy, open faced bread, layer the arugula, the avocado slices and then egg. Finish everything off with some fresh ground pepper, one last pinch of salt and one last drizzle of olive oil.