AVOCADO, CORN & HERB EGG TARTINES.

AVOCADO, CORN & HERB EGG TARTINES.
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I have strange cravings. Pickles (always), chocolate, grilled cheese, peanut butter, watermelon, RAISIN BRAN. (Why. Why do I always crave raisin bran???) I’m kind of like a pregnant woman, except all the time and minus the fetus. Fun!

I never know what will trigger said cravings, but they come in waves, intuitively, so that one minute it’ll be nothing, and the next I’ll HAVE TO HAVE an herby, vinegary hardboiled egg salad with fresh summer corn and avocado and olive oil grilled bread. It’s strange and perfect.This most recent longing doesn’t even have a name—as far as I know, but if you know what this hybrid egg salad is called, please divulge!—so I made one up. Tartines sound good, don’t they?


This dish quickly became my perfect summer lunch, all I want for at least the next month. Fresh, slightly sour bread is brushed with olive oil and griddled til it’s golden, then plated with the perfectly savory, mouthwatering combo of hardboiled egg, creamy avocado, and sweet corn.

The dressing is an umami treasure of whisked red wine vinegar and olive oil spiked with parsley, and chives. The luscious mess is finished with smoked salt, cracked pepper, and sweet crushed coriander.

YOU GUYS. Do you want this as bad as I do all over again, just describing it for you?

Make. Indulge. Enjoy. Happy tartine.

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AVOCADO, CORN & HERB EGG TARTINES.

Ingredients

  • 6 eggs
  • water for boiling
  • ½ small to medium avocado
  • ½ large ear corn
  • 2 tablespoons roughly chopped parsley leaves
  • 2 tablespoons roughly chopped chives
  • ½ teaspoon coriander seeds ground or crushed
  • 2 tablespoons + 1 teaspoon olive oil
  • 2 tablespoons + 1 teaspoon red wine vinegar
  • ½ teaspoon smoked (or regular) flaky sea salt, crushed
  • sourdough or bread of choice, at least 4 thick slices
  • olive oil to drizzle bread

Instructions

  1. Place eggs in a single layer in a pot. Fill pot with water, enough to cover the eggs by an inch. Bring to a boil. As soon as it reaches a boil, remove from heat and cover pot. Let sit for 12 minutes.
  2. At 12 minutes, drain water and rinse eggs with cold water for about 10-15 seconds, just long enough to make them bearable to touch.
  3. Tap every part of each eggshell against the counter to shatter it, then remove in pieces. The eggs are easiest to peel while they’re still hot. Once peeled, rinse with cool water to remove any remaining shell and set aside.
  4. Cut corn kernels off the cob by standing the cob on its flat end on a cutting board. Cut down vertically to remove kernels, and set aside.
  5. In a small bowl, whisk olive oil, red wine vinegar, chopped parsley and chives, crushed coriander seeds, and smoked salt.
  6. Slice the hardboiled egg in rounds about ¼" thick, using your finger to keep the yolk in place if it starts to squeeze out from the downward pressure of the knife.
  7. Arrange egg rounds on a serving plate, layering with slices of avocado and kernels of corn. Continue layering until your ingredients are gone. Give the dressing an extra whisk to incorporate, then pour over the top.
  8. Place cast iron pan on stove and turn to medium high. Drizzle slices of bread with olive oil and heat in pan, alternating a few minutes on each side until they reach a golden brown. Serve immediately with egg salad, layering egg, corn, and avo atop each slice of grilled bread.
  9. Welcome to eating my current craving.

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