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Egg, Avocado & Tomato Breakfast Sandwich

"This is by far one of my favorite breakfast sandwiches. Now, there is NO butter and NO oil; so, fresh ingredients is really which makes this good. I like a good whole wheat or whole grain English Muffin, but a nice whole grain bread, or sourdough works just as well; even the sandwich thins which are available these days would work great."

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Prep Time: 2m

Cook Time: 5-6m

   

Servings: 4  

 
 
  • 5.0000

We used cooked egg and an Irish cheddar and these were so good! You can taste all of the individual components and they each have their own place in this. I have had lots of good egg/cheese English muffin sandwiches, but none quite like this - I.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 420 grams English muffins (4 muffins, cut in half or use your favorite bread)
  • 4 extra-large eggs
  • 2 avocado, cut in half
  • 2 tomatoes, thin sliced (medium size tomatoes, you want approximately 3 slices per sandwich)
  • 4 ounces sliced provolone cheese (4 slices)
  • Hot sauce, to taste
  • Salt
  • Pepper
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

English Muffins ... I like to toast mine in the 'good old' toaster, but you can use the oven method too if you like. Same if you decide to use bread. I actually toasted mine in the saute pan I planned to fry the egg in. Just a little non-stick spray is all I use. It toasted right up.

Step 2

Avocado ... Cut the avocado in half, remove the pit; and, simply scoop out the avocado. No need to get fancy slicing. Add the avocado to a small bowl, and lightly mash using a fork (not too much). Then, spread the avocado on the top toasted muffin or slice of bread. I like it really rustic and simple.

Step 3

Eggs ... I slow fry my eggs; meaning, a very low heat fry, so the edges of the egg whites don't brown. This is my method; but, you can also do a traditional fried egg.

Step 4

Slow Fried Eggs: I spray my saute pan (non-stick preferred) with a non-stick spray, bring to medium heat and add the eggs - one at a time. Use a spatula to push the whites around the eggs, so they aren't all spread out. Break the yolk, season with salt and pepper; then, cook just a minute until the whites are set. Add a couple of tablespoons of water to the pan; just enough to cover the bottom of the pan, reduce the heat to medium low, cover; and cook 3-4 minutes. Uncover and check the eggs; also, add the hot sauce to the eggs. I like a good 3-4 dashes per egg, that is up to you. Cover back up; and finish cooking. I like my egg yolks runny, but the whites set and firm. Cook the eggs according to how you like them. About 5-6 minutes is what it takes for a soft runny yolk, cooking it slowly.

Step 5

Sandwich ... Add a slice of cheese to the bottom toasted muffin (right after it is toasted, so it begins to melt), top with the egg, tomato slices, seasoned with salt and pepper; and finish with the top muffin spread with the avocado.

Step 6

Serve and ENJOY! ... It is a easy, and 'pretty healthy' breakfast sandwich. A great way to start the day.

  Nutritional Facts
 
 
  • Serving Size: 1 (497.5 g)
  • Calories 715.1
  • Total Fat - 36.4 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 904 mg
  • Sodium - 724.7 mg
  • Total Carbohydrate - 58.1 g
  • Dietary Fiber - 10.7 g
  • Sugars - 5 g
  • Protein - 41.8 g
  • Calcium - 339.4 mg
  • Iron - 7.9 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.6 mg
  Reviews
 
 
2 reviews

We used cooked egg and an Irish cheddar and these were so good! You can taste all of the individual components and they each have their own place in this. I have had lots of good egg/cheese English muffin sandwiches, but none quite like this - I think the avocado just might be the secret ingredient!

 

Review by Maito

Great sandwich! Quick and easy to make, and packed with flavor. We miss you, K!

 

Review by starrynews