Open Face Yumm Sandwich

Inspired by, well, so many things, but, quite especially, my friend Haley and her tuna/avocado suggestion, and, then, this god-damned, ridiculously-crusty, dutch oven bread, I embarked on another open face lunch adventure.

GREENS – gotta get those greens. Let’s start with a purely green concoction. 2 inches of hot-house cucumber, 8 leaves of basil (oooh so fragrant and fresh), ½ an avocado and ¼ cup of micro greens (micro-kale, primarily).  Chop them together with a teaspoon of EVOO (extra virgin olive oil – the non capitalized kind so I don’t have to pay Rachael Ray royalties) and a touch of sea salt and, always, a good portion of freshly ground black pepper. 

Put it all on top of a piece of that beautiful dutch oven bread, and, since we are near to Portland, why not a couple of fried eggs on top. (For those of you who aren’t already Portlandia initiated, I am referring to a quote from that show, and a monthly publication.) Yes, we are going to use organic, cage free, brown, or farm-fresh (from next door if Paula ever gets her shit together) eggs. And, a teaspoon of virgin, organic coconut oil is all we need for these babies. Just over-easy, drop them on top, grab a organic clementine for garnish, fiber and some vitamin C, and lunch has become a calorie rich, highly nutritious experience.

Remember, it’s all about what you have on hand, that’s fresh and nutritious. You don’t need a recipe, you just need to be mindful about what you put on your plate and consider, as much as possible, why you are putting it there.

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