Egg & Avocado Breakfast Sandwich

Egg & Avocado Breakfast Sandwich

You have got to Try this: Easy, Egg and Avocado Breakfast Sandwich

Who doesn’t love a good breakfast sandwich? I know I crave them from time to time. If you enjoy a good breakfast sandwich, you have got to give this Easy Egg and Avocado Breakfast Sandwich a try. The combination of the slightly runny yoke, with the creamy avocado, and the crisp baby kale is like heaven in your mouth. Oh, and don’t forget about that toasted ciabatta bread….YES PLEASE!

Can you tell, I might be watering at the mouth as I explain this delicious breakfast sandwich to you. I might need to go make myself another one right now! Be sure to make yourself at least one, if not more, I can promise you are going to love this sandwich!

How to Make this Egg and Avocado Breakfast Sandwich:

Equipment:

  • Medium Saute Pan
  • Small Bowl
  • Non-Stick Cooking Spray

Ingredients:

  • 1 roll Ciabatta Bread, sliced in half (1 personal size roll)
  • ¼ tbsp Unsalted Butter
  • ⅓ cup Avocado, (½ an avocado)
  • ½ cup Baby Kale
  • ½ Tomato, sliced (2 slices)
  • 1 Large Whole Eggs
  • 1 tsp Fresh Chives, diced
  • ⅛ tsp Black Pepper
Egg and Avocado Breakfast Sandwich

Instructions:

  1. Heat a medium saute pan to medium heat. 
  2. Add butter to the pan, then push the butter around to melt the butter and coat the pan. 
  3. Add the ciabatta bread, cut side down to the pan, press down slightly into the melted butter. Then allow to cook for 2-3 minutes, until lightly golden brown.
  4. Remove the bread from the pan and turn the pan off for a few moments while you prep the other ingredients. 
  5. In a small bowl add half the avocado, season with a dash of black pepper, then smash the avocado with a fork. Smash until you get the consistency you like. I like mine a little chunky. 
  6. Spread the smashed avocado onto the bottom half of the ciabatta bread. 
  7. Top the avocado with baby kale and sliced tomato.
  8. Heat the same saute pan back to medium heat, spray with a little non stick cooking spray. 
  9. Once the pan is warm, crack one egg into the pan and cook for about 2-3 minutes. Until the egg is no longer runny and you are able to flip. 
  10. Flip the egg and cook the other side for about 45 seconds, just enough to lightly cook, but leaves the yolk a little runny. 
  11. Add the egg to the sandwich, on top of the sliced tomato.
  12. Garnish with a little cracked black pepper and diced chives.
Prep Time: 5 minutes
Cook or Rest Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast Sandwich
Servings: 1 Sandwich
Calories: 406kcal
Egg & Avocado Sandwich

Equipment

  • Medium Saute Pan
  • Small Bowl
  • Non-Stick Cooking Spray

Ingredients

  • 1 roll Ciabatta Bread, sliced in half (1 personal size roll)
  • ¼ tbsp Unsalted Butter
  • cup Avocado, (½ an avocado)
  • ½ cup Baby Kale
  • ½ Tomato, sliced (2 slices)
  • 1 Large Whole Eggs
  • 1 tsp Fresh Chives, diced
  • tsp Black Pepper

Instructions

  • Heat a medium saute pan to medium heat.
  • Add butter to the pan, then push the butter around to melt the butter and coat the pan.
  • Add the ciabatta bread, cut side down to the pan, press down slightly into the melted butter. Then allow to cook for 2-3 minutes, until lightly golden brown.
  • Remove the bread from the pan and turn the pan off for a few moments while you prep the other ingredients.
  • In a small bowl add half the avocado, season with a dash of black pepper, then smash the avocado with a fork. Smash until you get the consistency you like. I like mine a little chunky.
  • Spread the smashed avocado onto the bottom half of the ciabatta bread.
  • Top the avocado with baby kale and sliced tomato.
  • Heat the same saute pan back to medium heat, spray with a little non stick cooking spray.
  • Once the pan is warm, crack one egg into the pan and cook for about 2-3 minutes. Until the egg is no longer runny and you are able to flip.
  • Flip the egg and cook the other side for about 45 seconds, just enough to lightly cook, but leaves the yolk a little runny.
  • Add the egg to the sandwich, on top of the sliced tomato.
  • Garnish with a little cracked black pepper and diced chives.
A tasty breakfast sandwich everyone will enjoy!

Nutrition Facts

Nutrition Facts
Egg & Avocado Sandwich
Amount Per Serving (1 Sandwich)
Calories 406 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5.5g34%
Trans Fat 0g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 11.1g
Cholesterol 193.4mg64%
Sodium 628.8mg27%
Potassium 726.6mg21%
Carbohydrates 60.8g20%
Fiber 9.7g40%
Sugar 2.3g3%
Protein 16.1g32%
Vitamin A 36.8IU1%
Vitamin C 41.8mg51%
Calcium 12.8mg1%
Iron 27.4mg152%
* Percent Daily Values are based on a 2000 calorie diet.
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