Open-Faced Avocado Breakfast Sandwich

Since I am off work in the summer, one of my favorite indulgences during those three months is sleeping in until 9:30 every day and making myself brunch instead of lunch. Even though there are so many delicious brunch foods, I try to keep it on the healthier side. More specifically, I try to incorporate avocados as much as possible. I guess, even though my birth year puts me on the very edge of being a millennial, this is one of the ways where my generational stereotype shines through, because I LOVE avocado toast. 

In addition, recently I have begun experimenting with goat cheese more and more, and I decided to try and see how I could use it in my morning brunch. This led to the creation of my Avocado Breakfast Sandwich. My favorite way to make this sandwich is with an over easy egg. Find the tips for making a perfect over easy egg here. If over easy eggs aren’t your style, feel free to leave the egg in the skillet about a minute longer to fully cook the yolk. I’m sure this sandwich would be delicious either way!

Ingredients

½ Bagel

2 tbsp Avocado Mashed

Juice Squeezed from ½ of a Lime

¼ tsp Black Pepper

½ tsp Butter

1 Fried Egg

2 Grape Tomatoes

½ tbsp Crumbled Goat Cheese

Old El Paso Creamy Salsa Verde

4-6 leaves Fresh Cilantro

Directions

1. Toast the bagel so it is semi crispy.

2. Cut up an avocado. Spoon ½ of the avocado into a bowl. Cut a lime into fourths, and squeeze two of the wedges so the juice flows on top of the avocado. (Pick out the seeds if any fall out.) Add in the black pepper, and use a fork to mash the avocado, mixing all the ingredients together.

Cutting the avocado into a grid pattern before scooping it out helps it to be mashed more easily.

3. Heat a skillet up over medium high heat. Melt the butter and fry the egg. For a perfect over easy egg, follow the attached link for instructions.

4. Spread 2 tbsp of the mashed avocado mixture over the top of the toasted bagel. Top with the fried egg.

Kitchen Tip: Most likely there will be extra avocado mixture after scooping out what you need. If you want to save this, the best way to do that is to press cling wrap directly onto the top of the avocado, making sure to press it down until it touches the mixture. This will allow as little oxygen as possible to hit the mix, and will help it to become less brown while being stored. The top layer will most likely still become a tinge of brown, but everything below it will stay bright green. This same method can be applied to the second half of the avocado that wasn’t mashed. Push cling wrap directly over it, making sure to press the wrapping directly into the green sections to avoid oxygen exposure, then store this in the fridge. 

5. Slice the grape tomatoes into fourths for perfect bite sized pieces and spread them over the top of the egg. Place the crumbled goat cheese on top as well. 

6. Lightly drizzle the bagel with Old El Paso Creamy Salsa Verde, and garish with the cilantro leaves.

Overall, this is a super easy brunch to make. I love it because it’s quite filling, low calorie, and full of nutritious ingredients. I typically use a multigrain bagel to add even more nutritional value. Be warned though: If you make this will an over easy egg, you will need a fork and knife to eat this. I may call it a sandwich, but it is way too messy of a dish to heat with your hands!

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