Avocado egg toast with microgreens
Makes 6-8 pieces
8 large eggs, hardboiled
2-3 radish bulbs
1/3 cup mayo
1 tsp. celery salt
1 tsp. dijon mustard
1 Tbl. fresh lemon juice
6-8 slices of bread
2 T. butter
6 pieces bacon, cooked and crumbled
1 cup micro greens (salad mixes, broccoli or radish would be great here!)
Peel and chop the eggs. Peel and chop the avocado into a small dice. Chop the radish into a fine dice. Place all in a bowl.
Combine the dressing ingredients and stir to mix. Add to the egg mixture. Refrigerate until ready to use.
Toast the sliced bread and spread with a bit of butter.
Top with the egg salad, bacon crumbles, and microgreens.
Recipe by Susan