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Avocado Egg Sandwich

A delicious and satisfying dish combining creamy avocados with perfectly cooked eggs, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 6 slices small-medium slices of bread Recommended: sesame white bloomer.
Egg Ingredients
  • 3-6 eggs eggs Use one or two eggs per sandwich.
  • 1 tablespoon butter For toasting the bread.
Avocado Mixture Ingredients
  • 2 medium ripe avocados Peeled, pitted, and roughly diced.
  • 1 tablespoon finely diced fresh chives For flavor.
  • 1/2 tablespoon extra virgin olive oil Adds brightness.
  • 1/2 tablespoon lemon juice Helps prevent browning.
  • salt & pepper To taste.
  • hot sauce For serving.

Method
 

Preparation
  1. In a medium-sized bowl, add the diced avocados, finely diced chives, olive oil, lemon juice, and salt and pepper to taste. Mash the avocado with a fork until smooth, keeping some lumps for texture. Set aside.
Cooking Eggs
  1. In a large pan, melt 1 tablespoon of butter over medium heat. Crack in three eggs close to the pan. Baste egg whites with hot butter, cooking until the whites are opaque and yolks remain runny. Season with salt and pepper.
  2. If making sandwiches with two eggs each, crack in three more eggs now and add more butter if needed.
Toasting the Bread
  1. Lay slices of bread in the remaining butter in the pan and toast both sides until golden brown and crispy.
Assembly
  1. On a slice of toasted bread, spread a generous amount of mashed avocado, followed by your cooked egg(s). Drizzle with hot sauce and top with a second slice of toast.
Serving
  1. Serve your sandwiches warm and enjoy!

Notes

For best results, choose perfectly ripe avocados. Experiment with different types of bread for added flavor. Consider adding cheese or other toppings.