GRILLED BREAD WITH GREEN CURRY GUACAMOLE AND JAMMY EGGS

Being the only male in the house, I sometimes have to curb the machismo of my cooking and eating to accommodate the majority house rules. There’s no doubt the ladies eat exponentially more healthy than me, which is a ultimately a blessing because it forces me to contemplate cooking and eating in ways that fall outside my own edible desires…and ensures that I won’t be eating steak and drinking a bottle of wine every night of the week.

Still, most chefs cook because of the gratification that comes from making others happy. No doubt, there are myriad other reasons that include but are not limited to creativity, self expression, linear processing, nostalgia, love of technology…and the list goes on and on…but at the end of the day, my satisfaction in being a chef comes from knowing that my work is enriching the lives of others. Maybe it’s altruism, insecurity, or just plain vanity…but more than likely, a little or lot of a combination of all of those things.

This GRILLED BREAD WITH GREEN CURRY GUACAMOLE AND JAMMY EGGS recipe is a hit with everybody in the family; a superfood, protein packed meal made even more appealing with the addition of BLUE ELEPHANT GREEN CURRY SAUCE incorporated into the already delicious guacamole. This recipe is wonderful sans the Jammy Eggs, but the richness of the sexy, creamy yolk elevates it to a whole new level.

Make it today for someone you care about - an edible love language that might just make the day of someone important to you.

GRILLED BREAD WITH GREEN CURRY GUACAMOLE AND JAMMY EGGS

SERVES 4 TO 6 | PREP AND COOK TIME 20 MINUTES

INGREDIENTS

FOR THE GUACAMOLE

1 tbsp avocado oil

1/2 cup BLUE ELEPHANT GREEN CURRY SAUCE

1 tsp minced ginger

1 clove garlic minced

1 tsp soy sauce

3 fresh limes, squeezed

1/2 tbsp rice vinegar

3 ripe avocados

1/2 Vidalia onion, minced

1 small jalapeno pepper, minced

1/4 cup fresh cilantro, chopped

3 green onions, finely chopped

1 pinch ground coriander seed

salt and pepper to taste

FOR ASSEMBLY

4 Slices, thick cut white bread

3 tbsp olive oil

6 jammy eggs | see recipe here: http://www.edibleculture.net/blog/pump-up-the-jammy-soft-boiled-egg

sprigs cilantro or micro-greens, for garnish

TECHNIQUE

In a small saucepan, heat the avocado oil over medium heat, then add the add the minced ginger and garlic, stirring together until fragrant but not browning - about one minute. Add the BLUE ELEPHANT Green Curry Sauce, then stir and heat to combine; bring to a low simmer then remove from heat and allow to cool.

Once the green curry mixture is cooled, in a mixing bowl combine with the soy sauce, lime juice, and rice vinegar.

Mash the avocado well then add to the mixing bowl. Next, fold in the Vidalia onion, jalapeno, cilantro, green onions, and coriander. Season to taste with salt and pepper, then set aside.

Pre-heat a grill or cast iron grill pan over medium, high heat. While grill is heating prepare the Jammy Eggs (trust me, it won’t take long) as suggested in the recipe link here: http://www.edibleculture.net/blog/pump-up-the-jammy-soft-boiled-egg

Brush olive oil on the surface of both sides of the bread; then grill over medium high heat until toasted, about ninety seconds per side.

Layer a generous amount of green curry guacamole on the top surface of each slice of grilled bread, then top with two halves of a Jammy Egg and a pinch of cilantro or microgreens.