When I was a young Mom I met another young woman for a playdate for our daughters. She lived in the same town in Connecticut as I did, but had originally come from California. We became friends, and so did our kids, and we spent time together talking about things most mothers talk about. School. Babysitters. What our children should/don't/won't eat.
We also talked about food. One day she mentioned avocado.
What?
Please don't think I'm a dinosaur, but back in the late 1970s avocados were not a thing. REALLY! I had heard of them. In fact once, when I was a little girl my mother took me for lunch at Lord & Taylor in the city and I insisted on trying tuna-salad-filled avocado (which my mother let me do although she insisted I would hate it -- and I did).
I hadn't had an avocado since that time.
And I had not yet heard of guacamole, which this women raved about. She said everyone in California made guacamole. So, I started to also.
Now, these many years (and thousands of avocados later) I can say I am well acquainted with avocados, not just for guacamole but for dozens and dozens of recipes.
Many thanks to the woman who name-dropped avocado. Many thanks to California, thriving avocado country (in fact, according to The California Difference, the Hass avocado is a California native).
Today that state will have its presidential primaries. And no matter who you are rooting for, I can say without question, the avocado is the state's big winner.
Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise
- 3 tablespoons mayonnaise
- 4 teaspoons olive oil
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 small clove garlic, finely chopped
- 4 slices Tuscan-Italian style bread
- 2 teaspoons butter
- 2 large eggs, beaten
- 1 avocado, sliced
- 1 tomato, sliced
In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.
Makes 2 servings