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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

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

  US | Metric  Print Ingredients
  • 4 (420 grams) English 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 slices (4 ounces) provolone cheese
  • 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 (525.9 g)
  • Calories 956.7
  • Total Fat - 56.1 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 951.3 mg
  • Sodium - 915.5 mg
  • Total Carbohydrate - 68.3 g
  • Dietary Fiber - 7 g
  • Sugars - 37.9 g
  • Protein - 45.2 g
  • Calcium - 457.4 mg
  • Iron - 6.2 mg
  • Vitamin C - 18.7 mg
  • Thiamin - 0.4 mg
1 review

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


Review by starrynews