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Brushetta with Eggamole and Spinach.

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


  • 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


  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.