As many of you know, Pedro and I are in France for a few months. We're pursuing a long time goal of living and working here, taking our time to really enjoy our friends, work on our French, visit the country and keep up our French. Part of our adventure has been staying with some of our dear friends, and consequently cooking lots with them. It's been a blast, and we're certainly eating well. It's been interesting adapting to all the different food options here - NO kale has been spotted yet!!! And I'm having bread for breakfast instead of eggs. What?

Instead, we're finding all the delicious local things to enjoy. We've had a lot of yogurt as after lunch snacks, and we're trying to test out some more local fish. Hence this inspiration for this dish! We made these tartines for lunch and found that it was a perfect light afternoon meal. Serve it with a salad or garnish with greens for an even simpler option.

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Smoked Salmon and Avocado Tartine

A quick and easy recipe for smoked salmon and avcocado tartines with a yogurt and cucumber spread.

Servings 4 people

Ingredients

• 8 slices whole grain bread
• 2 Tablespoons extra virgin olive oil
• 1 cup Greek yogurt
• ⅓ cup cucumber, diced
• 1 avocado, sliced or mashed slightly
• 1-2 Tablespoons lemon juice
• salt and pepper to taste

Instructions

• Heat oven to 400F (200C).
• Brush each side of the bread with olive oil. Place in the oven to crisp slightly, 3-4 minutes. Flip and let cook 1-2 more minutes. Keep an eye on your bread – you want it golden brown but not too crispy! Remove and let cool.
• Mix the yogurt with lemon juice, adjusting to taste. Mix in the diced cucumber, salt and pepper.
• Top the toasts with avocado, followed by the yogurt spread, smoked salmon and any remaining cucumber. Enjoy!

The post Easy Smoked Salmon and Avocado Tartine appeared first on French Pressed Kitchen.

I suspect this would also make a great breakfast for dinner, as well. You could make this sandwich slightly less intense by including some of the filling ingredients instead of all of them 🙂 but I was so hungry the morning I made this! Layered it all on. I've found that any combination of kale // avocado // egg // sausage // almond butter turns out well. I've tested just egg and almond butter (surprisingly good), as well as the kale // avocado // almond butter combo a few weeks ago (here!). This time around I put them ALL together. Because YOLO right?

Early morning workout meant I was hungrier than usual so I just added all the things...Starting with a toasted bagel, I made an avocado and almond butter base. Already looks great and you could even stop here, ha!

Then I cooked up the kale and sausage (frozen, so pre-cooked!) in the microwave. The microwave steam action has been working great lately. I can multi-task! Then, cooked up the runny egg on the side.

Smashed it all together, added toothpicks to keep it together and gingerly cut it in half, Not an easy feat, but worth it for the cross sectional. Also, there was no way I could bite into the sandwich whole. Close up because NOMS:

I was debating whether almond butter or avocado should go on the bottom. It's kind of a toss up / personal preference like peanut butter and jelly (I always do nut butter first) but I thought avocado seemed appropriate for the base, maybe because it's more savory.

Try out this protein packed green sammie and let me know what you think!!

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Almond Butter, Avocado + Egg Breakfast Sandwich

A power breakfast sandwich featuring kale, almond butter and avocado. Option to add in sausage and egg for a protein packed meal!

Course Breakfast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 big sandwich

Author Andrea Shome

Ingredients

• 1 bagel or two slices toast
• 1 handful of kale baby or regular
• 1 sausage patty optional if you want to do vegetarian
• 1 egg
• 1 Tablespoon almond butter
• 2 Tablespoons avocado
• Sea salt

Instructions

• Cut the bagel in half and toast both sides. I like mine crunchy!
• Wait until it cools slightly, then spread one half with almond butter and the other with avocado. Sprinkle the avocado side with sea salt.
• Microwave the kale for about a minute with some water to steam it slightly. Let cool and drain if needed. If using frozen sausage, microwave that as well until thoroughly warmed (I did my kale and sausage together). If using fresh sausage, pan fry it in until thoroughly cooked.
• In the same pan, fry an egg until it reaches the consistency you like.
• Layer the sausage if using, kale and egg on top. of the sandwich base. You can also skip the sausage and egg and just just double down on kale, almond butter and avocado for a vegan option!
• Smoosh and enjoy!

Notes

You could make this with two pieces of your favorite bread or even try an open faced sandwich!

Bon appétit my friends!

The post Almond Butter, Avocado + Egg Breakfast Sandwich appeared first on French Pressed Kitchen.