I have been wanting to make this for quite a while now. Today I finally have the chance to do so. So what's better than a Japanese egg salad sandwich? A guacamole sandwich! Or toast. Anyway, this is not authentic guacamole. I did, however, add a few extra elements of my own.
My not so authentic guacamole...
How to get perfectly boiled eggs every single time? By cooking the eggs in shallow simmering water, cover and cook for exactly 8 mins. The yolks not only are perfectly cooked, but the shells are also super easy to peel too. This is not a magic trick. Just simple calculations of math and science. Don't believe it? Give it a shot.
As I'd said earlier, I added a few extra elements. One of which is my homemade turkey bacon jam. It does give the guacamole an extra oomph. In closing, I really hope you will give this recipe a try.
Ingredients:
(Serve 2)
High Quality Olive Oil, 2 TBSP + 2 TBSP
Yellow Onion Finely Chopped, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Eggs, 2
Avocado, 1
Fresh Lime Juice, 1 Lime
Kewpie Mayo, 1 Heaped TBSP
Pickled Jalapeno Finely Chopped Homemade, 1 (Optional)
Coriander Coarsely Chopped, A Large Handful
Scallions Coarsely Chopped, A Large Handful
Taco Seasoning Homemade, 1/2 TSP
Turkey Bacon Jam Homemade, 1 Heaped TBSP
Baguette / Batard / Ciabatta, 4 Slices
Tomato, 4 Slices
Equipment:
Cast Iron Skillet / Pan
Sauce Pot
Directions:
Please visit my "How To Pickle Almost Anything" page for the recipe.
Please visit my "How To Make Taco Seasoning" page for the recipe.
Please visit my "How To Make Turkey Bacon Jam" page for the recipe.
In a skillet over medium heat, add 2 TBSP of olive oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in the garlic and saute until aromatic.
Remove from heat and transfer into a large bowl.
Add in the avocado and lime juice.
Add 1 inch of water into a sauce pot and bring it up to a simmer over medium-low heat.
Add in the eggs, cover and cook for 8 mins.
Immediately remove from heat and plunge under running water.
Peel off the egg shells.
Slice and scoop out the egg yolks into the avocado mixture.
Coarsely slice the egg whites and add them to the mixture.
Add in kewpie mayo and mash everything together.
Add in jalapeno, coriander, scallions, taco seasoning and turkey bacon jam.
Mix until well combined.
Taste and adjust for seasonings with salt and pepper.
Set aside until ready to use.
In the same skillet over medium heat, add another 2 TBSP of olive oil.
Once the oil is heated up, add the bread.
Toast until cwispy browned.
Transfer onto serving plates.
Add tomato slices onto the toast.
Season with salt and pepper.
Spoon the guacamole over the top.
Serve immediately.
A taste of heaven...