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OK, so I didn’t literally miss Christmas but with how fast the season went and looking at my blogroll, one could rightfully assume that either I’m a scrooge or I missed the whole thing all together. I had grand visions of beautiful baking photos, posts about my homemade eggnog–made with raw organic milk–and maybe even a guest post from the guys at Stiff Sip featuring a holiday libation crafted with care. I have been dwelling on it long enough and am ready to get over the fact that I missed it this year.  With the Christmas season as special–yet packed full–as it always tends to be, I’ll be sure to learn from this “rookie blogger lesson”: curate the Christmas posts in November…or heck, October!

During this past crazy holiday season, there were a lot of warm & comforting yet “no-fuss” meals to get us through when having a well-planned meal just wasn’t going to happen! Here’s how I made the sandwiches:

Soft Egg & Avocado Sandwich (makes two)

  • 4 eggs
  • 4 whole grain sprouted bread or baguette slices
  • 1 avocado
  • fresh dill pickles or some fresh Farmhouse Culture sauerkraut
  • thinly sliced or crumbled cheese of your choice (I used a raw, French cow/sheep’s milk blend) *for a lighter variation, omit the cheese and replace it with some good quality hummus
  • leafy lettuce
  • unrefined salt & pepper

Get out the eggs and let them rest on the counter while you bring a pot of water to boil.

When the water (enough to cover all your eggs) comes to a boil, remove the pot from the heat, turn off the burner and carefully lower the eggs in, cover and set a timer for 8 1/2 minutes.

While the eggs are slow-cooking, slice up your avocado, cheese & pickles; get out the leafy lettuce; and get the bread ready to toast. I usually do a short pre-toast before putting the cheese on the bread (right around the time your timer is about to go off).

When the timer for the eggs goes off, carefully cool the eggs under cold water until you can handle them easily, set aside.

Put your choice of cheese on one side of toast per sandwich and put all the pieces into a toaster oven or under the broiler just until the cheese is hot and bubbly.

Turn the heat of the toaster oven or broiler off, and take out the non-cheesy slices of toast so you can then cover them liberally with avocado slices. Then add a few pieces of leafy lettuce on top the avocado slices.

Get the eggs from the cool water, and one at a time, gently tap them on the counter (I put down a paper towel first) and roll lightly until they’re cracked nicely. Peel off a few shell pieces around the middle of the egg until you have enough room to simply insert a sharp knife in to cut the egg in half. Now just scoop out the egg halves from the shell with a spoon and place four halves on each avocado side of the sandwich.

Get the two cheesy toast slices from the toaster oven and top them with the pickles or sauerkraut, sprinkle with a touch of salt & pepper and put the sandwich together. Cut that warm goodness in half and enjoy (with a napkin)!

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