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
Servings2large bruschettas
AuthorBarbara Bedick
Ingredients
2hard boiled eggs
1Tablespoonof Vegenaise
A squeeze of lemon juice
½teaspoonof horseradish
1carrotchopped in a small dice
salt and pepper to taste
slicesof bread
cloveof garlic for rubbing on the bread
olive oil for brushing the bread
Instructions
Chop the hard boiled eggs.
Mash the avocado.
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.
Rub slices of bread with a clove of garlic cut in half, rubbing cut side against the bread.
Brush the bread with olive oil.
Toast the bread.
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.