Open-Faced Avocado-Egg Salad Sandwiches from The Campfire Foodie Cookbook: Simple Camping Recipes with Gourmet Appeal by Julia Rutland
Prep at Home Cook eggs by placing them in simmering water to cover. Bring to a boil; cover, then remove from heat. Let stand 10 minutes. Peel and store in refri
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 slices bread, toasted
- 1 ripe avocado, coarsely chopped
- 1 lemon
- 2 hard-cooked eggs, peeled and coarsely chopped
- Salt and pepper
- spinach leaves
- 1 medium tomato, sliced
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