Better With An Egg On It

There is a local restaurant that we go to regularly that has typically bar and grill food: burgers, wings, pizza as well as an interesting collection of other items. Everyone from the family can find something they like and their food is reasonably priced and tastes great.

I find that my go-to order there is one of their burgers. It is a burger with both Swiss and American cheeses and topped with a fried egg, two large onion rings (stacked so the create a little pocket), fresh jalapeños and a scoop of coleslaw. While there is a lot going on there, the egg is a key ingredient.

I am also a big fan of Mongolian Barbecue. If you haven’t experienced it, think of stir fry with whatever ingredients you want that is cooked in front of you. My semi-local place offers the ability to add an egg which is scrambled with your other choices. I never miss getting an egg with my dish.

Somehow having an egg with your meal is just better. I’m not the only one who feels this way. Take a look at this NPR article that explores the truism that putting an egg on things makes it better. Check it out here.

Grilled Avocado-Poblano Egg Salad Sandwich with Rosemary

While an egg is not on this sandwich, it is in it and it is awesome!

Avocado, egg and poblano. How could you go wrong?

Boil the eggs.

Off the grill.

The avocado too.

YUM!

Grilled Avocado-Poblano Egg Salad Sandwich with Rosemary

Servings: Makes 4 servings: 1 sandwich each

Ingredients:

1 large (5-ounce) Poblano pepper
4 medium-cooked organic eggs*, chilled, peeled
1 Hass avocado, halved and pitted
3 tablespoons finely diced red onion
1 1/2 tablespoons mayonnaise
1 1/2 teaspoons fresh lime juice, or to taste
1 teaspoon minced fresh rosemary + 8 sprigs fresh rosemary
1/2 teaspoon natural sea salt
8 slices whole grain bread (or 4 rosemary ciabatta rolls or whole grain tortillas)

Directions:

Prepare an outdoor or indoor grill. Spritz the Poblano, medium-cooked eggs, and avocado haves with cooking spray** and grill over medium-high heat until cooked through and light grill marks form, turning only as needed (about 8 minutes for Poblanos, 4 minutes for eggs, and 2 minutes for avocado halves).

When cool enough to handle, finely chop the Poblano (remove stem and seeds; do not peel). Dice the avocado (remove peel). Chop the eggs. Chill in the refrigerator, keeping eggs separate, until cool, about 15 minutes.

Gently stir together the Poblano, avocado, onion, mayonnaise, lime juice, minced rosemary, and salt until just combined. Gently stir in the eggs. Evenly top four of the bread slices with the egg salad (about 2/3 cup each), then top with the remaining bread slices. Cut in half on the diagonal with a serrated bread knife. Garnish with the rosemary sprigs and serve immediately.

Per serving: 330 calories, 17g total fat, 3.5g saturated fat, 0g trans fat, 190mg cholesterol, 650mg sodium, 29g total carbohydrate, 7g dietary fiber, 5g sugars, 15g protein

*Cook about 3 minutes less than for hard-boiled eggs. Or, try it my way: Cover eggs with cold water in small saucepan; bring just barely to a boil; cover and remove from heat; let “lid cook” for 6 minutes for medium-cooked eggs; remove lid, drain water, and let stand at room temperature for 30 minutes; chill.

**Fill a Misto or other oil sprayer bottle with oil of choice, such as grapeseed, canola, or extra-virgin olive oil.

Nutritional Info: Per serving: 330 calories, 17g total fat, 3.5g saturated fat, 0g trans fat, 190mg cholesterol, 650mg sodium, 29g total carbohydrate, 7g dietary fiber, 5g sugars, 15g protein

Source: http://jackienewgent.com/2012/09/egg-salad-sandwich/