Guac-on-Rye

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Guac-on-Rye! Tired of boring early morning breakfast choices? I can only eat a hard-boiled egg or a dish of Greek yogurt so many days in a row before I want to switch things up a bit. Last week I picked up an avocado at the Farmers Market. Granted, it wasn’t quite ripe so I needed to place it in a brown paper bag for a couple days to hasten the process. Nevertheless, it created a level of anticipation that energized my imagination. What you see is what you get. It did not disappoint. Perhaps you may try it, too.

GUAC-ON-RYE

Ingredients:

2 slices marble rye bread, deli-style, toasted

1 ripe avocado, peeled and pit removed

1/8 teaspoon everything but bagel seasoning

1/2 teaspoon lime juice

Baby spinach leaves, washed and patted dry

1 radish, thinly sliced

Instructions:

Place toast on a serving plate. Set aside. In a small bowl, slightly mash half the ripe avocado. Add everything but bagel seasoning and lime juice. Stir. Cut the remaining avocado into chunks. Gently fold chunks into the mashed avocado. Divide guacamole between the toasted marble rye slices. Add baby spinach leaves and radish slices. Serve immediately.

35 thoughts on “Guac-on-Rye”

      • There’s a bunch of gamed statistics trying to show they’ve got a high carbon footprint and use too much water. The last part is funny considering it takes almost a desert environment to grow them in. It only shows the amount of water used and not the total avocados grown.

        The biggest threat from avocados is that most of them eaten in North America are now grown by Latin drug cartels since California killed it’s own industry after the state assembly got paid off by Mexican agriculture.

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      • It is crazy and sad how much healthy food is burdening the environment. Long delivery distances by ship (at least for us) and a lot of water to grow. I love avocados but buy them only ocasionally like every exotic fruit. But I heard avocados grow in Mexico and California, too!

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  11. Definitely a winner! Given my love of a little heat, I’d likely swap out the bagel seasoning (or add to it) chipotle powder. Guac, lime, and chipotle are a combination which works on its own over toast but is also a staple in both my omelet recipes and ground-meat blends with a southwestern and Mexican take.

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