Bruschetta with Egg & Avocado, or Eggamole

What do you get when you cross egg salad with avocado? Dan likes to call it Eggamole, and loved what a perfect topping it made for bruschetta....

When my son was in grade school, the class spent a whole semester on creation stories.  I was not familiar with the concept of multiple creation stories, each culture throughout the world, having its own version.  The culmination to this study, was to have each child write and illustrate their own creation story.  It was fascinating, to both my son, and to me, as I think I learned along with him, as much as he did.  This is a creation story of sorts.  It is my story of how the Eggamole and Spinach Bruschetta came into being.

Diced carrot and chopped egg.

I had one last egg in the carton, whose expiration date was the same as the date on the calendar.  I also had a whole new carton of eggs in the fridge, which I purchased at the Park Slope Food Coop, because I knew I had only one egg in my proverbial basket.  I decided to cook the one old egg, with one new egg, using Alice Water's way for cooking the perfect hard boiled egg.  I believe it is often referred to as the 7 minute egg in cooking circles, as the egg or eggs in this case, boil for 7 minutes, are plunged into an ice water bath for one minute, and then, voila, the perfectly cooked egg, ready for peeling before use.  I put my two, seven minute eggs, in a bowl in the refrigerator for use, later on.

The next day, I was hungry, and ready to eat lunch, so took my eggs out of the fridge.  Normally, after I peel them, I put a dollop of mustard on my plate and put some mustard on the egg as I eat it.  I call this, the one minute meal, of the seven minute egg.  Other times, I will chop up the eggs, chunky style, add some veganaise, and voila, the lazy gal's egg salad to be wolfed down by spoonfuls, right out of the bowl.  I decided to try something different today.

My husband had requested that I buy a crunchy bread on my recent shopping trip to the Park Slope Food Coop, and so there was a seeded batard in a paper bag on top of the microwave.  I cut a few slices off, cutting at an angle which yields a nice long slice of bread.  I rubbed the slices with garlic and olive oil, and toasted the bread, the very definition of bruschetta,  Then I chopped up the eggs, mixed it with ½ avocado, added some salt and pepper, lemon juice, some vegenaise, and a bit of my secret ingredient, horseradish.  I also diced a carrot finely, and added that to the mix.  I did not have celery in the house, the usual go to for an egg salad, so I decided to substitute in the carrot, which added a nice color and texture to the dish.  I rinsed some beautiful, large and healthy spinach leaves that I also had in the fridge.  Then I proceeded to assemble the bruschetta, by layering on the spinach and topping it with the salad mix.

Ready to assemble.

When Dan came home from his walk, I offered him one of the bruschettas and explained what I had made.  Should I call it egg salad with avocado, or guacamole with egg salad, I asked?  I was proud that I had finally invented my own recipe.  Ever quick on his feet, with a good sense of humor, my husband Dan named my dish, and then took a plate with the Eggamole Spinach Bruschetta on it, out to the garden, to eat his fill.   And that, my dear readers is how Egg-a-mole was born.  Try it too, and enjoy!

First, a layer of spinach leaves.

Eggs are a symbol of spring, and are included on the Passover Plate.  Here is a song for spring to listen to, as you munch your Eggamole Bruschetta.  Don't Carry It All sung by The Decembrists and from their album, The King is Dead. (link is to You Tube Video of a live performance of this song).

Here we come to a turning of the season
Witness to the arc towards the sun
A neighbor's blessed burden within reason
Becomes a burden borne of all and one

And nobody, nobody knows
Let the yoke fall from our shoulders
Don't carry it all, don't carry it all
We are all our hands and holders
Beneath this bold and brilliant sun
And this I swear to all

A monument to build beneath the arbors
Upon a plinth that towers towards the trees
Let every vessel pitching hard to starboard
Lay its head on summer's freckled knees

And nobody, nobody knows
Let the yoke fall from our shoulders
Don't carry it all, don't carry it all
We are all our hands and holders
Beneath this bold and brilliant sun
And this I swear to all, this I swear to all

There a wreath of trillium and ivy
Laid upon the body of a boy
Lazy will the loam come from its hiding
Return this quiet searcher to soil

So raise a glass to turnings of the season
And watch it as it arcs towards the sun
And you must bear your neighbor's burden within reason
And your labors will be born when all is done

And nobody, nobody knows
Let the yoke fall from our shoulders
Don't carry it all, don't carry it all
We are all our hands and holders
Beneath this bold and brilliant sun
And this I swear to all, and this I swear to all

And this I swear to all, and this I swear to all
To all, to all, to all

Peony in the garden. So beautiful, I have to show it again.

5 from 1 vote

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Bruschetta with Egg & Avocado, or Eggamole

A lovely open faced sandwich. Bruschetta is often difficult to eat. It looks lovely on the plate, but when you go to raise it to take a bite, everything goes sliding, and often falls off and onto the plate. I think the spinach helps anchor the eggamole topping. It also does not hurt that the eggamole is bound by the vegenaise, and therefore, is more likely to stay anchored and you eat the bruschetta.

Course Sandwich

Cuisine American

Servings 2 large bruschettas

Author Barbara Bedick

Ingredients

• 2 hard boiled eggs
• 1 Tablespoon of Vegenaise
• A squeeze of lemon juice
• ½ teaspoon of horseradish
• 1 carrot chopped in a small dice
• salt and pepper to taste
• slices of bread
• clove of garlic for rubbing on the bread
• olive oil for brushing the bread

Instructions

1. Chop the hard boiled eggs.
2. Mash the avocado.
3. Mix together in a bowl, the chopped eggs and mashed avocado, and then add the vegenaise lemon juice, horseradish, chopped carrots. Mix together, and add salt and pepper to taste.
4. Rub slices of bread with a clove of garlic cut in half, rubbing cut side against the bread.
5. Brush the bread with olive oil.
6. Toast the bread.
7. Wash and dry spinach leaves, and then layer a few leaves on top of the toasted bread, and then top with a layer of the eggamole.