Our local supermarket had avocados on sale the other day. We picked up twelve of them. Perfect. No blemishes and just ripe. It felt like a wonderful way to celebrate the amazing Spring weather we’ve been having. In addition to some quick guacamole, I used up some of them in this avocado and egg sandwich. I was originally inspired by Joy the Baker’s Simple Lunch. With a very short list of ingredients and minimal prep work, you can pull this together in less than 10 minutes. We had this for breakfast but it also makes a nice light, Spring lunch. Tomatoes aren’t quite in season yet, so I’m sure this will be even better with the impish mother-in-law’s homegrown tomatoes in the summer. Can’t wait!
Avocado and Egg Breakfast Sandwich Recipe
The amount of avocado per serving is really a personal preference. I’m happy with half an avocado per slice of toast but I can imagine that some might prefer a lighter hand. In the image above I fried the eggs but I’ve also made this with poached eggs. It turns into more of Eggs Benedict-style dish that way. I think this would also have been yummy drizzled with some olive oil or a few squeezes of lemon juice but we enjoyed ours just like this.
4 pieces whole grain toast
1-2 ripe avocados
2 tomatoes, sliced
Salt and fresh cracked pepper
Toast the bread. Heat a lightly oiled pan over medium heat and fry the eggs. We enjoy them sunny-side up so that the warm yolk is still runny but you can firm up the yolk by covering the pan for a few minutes. In the mean time, halve the avocados and scoop out the flesh. You can use a fork to smash the avocado directly onto the toast. Top the avocado with slices of tomato and then carefully transfer the fried egg. Finish with some salt and coarsely ground pepper and you’re ready to go. Mahlzeit!
Prep time: 5 min – Cook time: 10 min