The first time I ever had Chilean Love Butter I was in Oyster Bay on Long Island for an extended getaway weekend with friends. The pack I travel in religiously believes in a three-tiered approach to any of our gatherings. The Pre-Party, the Party, and the Post-Party. The Holy Trinity of our Enjoyment, the Father of our Good Time, and the faith in which we subscribe.
I don't remember the year, and I don't remember why we were together but I do remember three things very clearly. The first, is that I was horribly hung over, swearing to myself and anyone who dared to get within three feet of me that tequila would never, ever, enter my body again. The second that I had barely survived the Pre-Party and was sure only prayer would get me through the next two days. And the third, that there is nothing better after a night of excess than Chilean Love Butter.
This morning I woke up, craving the Love. The nice thing about Chilean Love Butter is that it only takes a few ingredients and five minutes to make. I decided that I'd make egg white sandwiches on toasted Orowheat rounds with a big dollop of the Love Butter. Here's what you need:
- Ripe Avocado
- Parmesan Cheese - fresh grated not the kind that comes in a can or in a box!
- Mash up the avocado
- Add the Parmesan cheese. How much? Keep tasting it. When you taste the avocado and the zing of the cheese, you're there.
- Salt and Pepper to taste.
I cooked egg whites, toasted the bread, sliced up some tomato, threw on a dollop of the Love Butter and finished it with cilantro (yes, it goes on everything).
I realized today the Chilean Love Butter is equally as good on a Friday morning as it is the day after a really long night of Pre-Partying.