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Egg Salad Casaba Toast
I asked a couple of days ago if you have ever eaten "Casabe". If you haven't, casabe is a flat, crunchy and round bread made of Yuca (cassava) flour that is eaten with virtually everything in eastern Venezuela.
The casabe has been around since pre-Hispanic times and was one of the main source of food for the natives in the northern part of South America and the Caribbean. But, is it good for you?
Yuca or Cassava is very high in carbs and sodium, even before been processed into flour. However, I like the casabe as a substitute of bread in the morning because is gluten free, grain free and nut free.
If you do your homework and research online, some studies are against and some other in favor of eaten casabe. I strongly believe that you can eat everything (with exception of meats) with moderation as long as you have a balanced diet and are active. So yes, we like eaten casabe once or twice a week.
Creativity is everything, so you can always try the salad with the bread of your preference.
What do you need?
1 Qt Casabe bread
3 Hard broiled eggs
1/2 Hass avocado
1/2 Tsp. Dijon mustard
1/2 Tsp. Juice of a lime
Salt and pepper
What to do?
1. Toast the casabe in the oven. I used the toaster oven at 450 F / Toast
2. To cook the eggs, boil them on high for 8 minutes
3. Take them out of the pot and transfer to a bowl filled with iced water
4. After couple of minutes, peel the cold eggs and mashed them with a fork
5. On a separate bowl, mash the avocado and season with salt and pepper
6. Add the mustard and lime juice and stir to create a smooth puree
7. Mix the avocado with the eggs and combine well
8. Serve on top of the toasted casabe
Voila!
