Holiday weekends are really busy around our house. Especially since my Mother In-law moved in with us. Holidays were usually spent at her house and even though I still did most of the cooking things didn’t seem nearly as frantic.
Since we are going to have a full weekend of eating, light seemed just right for Friday dinner. Since my husband and his Mom are catholic good Friday means no meat ( which I sometimes forget, then spend the rest of the evening waiting for the lightning bolt). I had a lot of boiled eggs, (go figure---boiled eggs at Easter), so egg sandwiches were the fare of the evening. I think they are best when I serve them on toasted English Muffins (Bay’s of course!), but any kind of bread is good really.
Just in case any one is wondering, the Corn bread people didn’t call, (well, they called, they just didn’t call me), dagnabit! Maybe I was a little too optimistic. I just figured that since the first contest I entered (Ultimate Recipe Showdown) I was a semi-finalist and the second contest I entered (Bay’s English Muffins) I won, I really expected to be selected for the cornbread cook-off. How silly! Maybe next year
Anyway, here is the recipe for the sandwiches
Good Friday Egg Sandwiches
1 ripe avocado, pitted and peeled
1 tablespoon fresh squeezed lemon juice
1/2 cup Hellman’s Mayonnaise
4 Bay’s English Muffins, lightly toasted
8 crisp leaves of iceburg lettuce
8 slices ripe tomato
salt and fresh ground black pepper
4 hard boiled eggs, peeled and sliced
(with the egg slicer you got with your gift card from William’s and Sanoma)
In a small bowl, mash the avocado and mix with the lemon juice and the mayonnaise. Spread 1 tablespoon of the avocado mayonnaise onto the cut sides of each of the english muffins. Layer with 2 leaves of crisp iceburg lettuce, 2 slices of tomato seasoned with salt and fresh ground pepper, the sliced egg and the top muffin. Enjoy!