Description
Start your day off right with this delectable Egg and Avocado Breakfast Sandwich. This quick and satisfying meal combines protein-rich eggs and creamy avocado, all nestled between two slices of toasted whole-grain bread. Perfect for busy mornings or lazy weekends, this sandwich delivers a delightful flavor experience that will have you craving more.
Ingredients
Scale
- 2 large eggs
- 1 ripe avocado
- 2 slices whole-grain bread
- 1 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 1 tbsp butter or olive oil
Instructions
- Gather all ingredients. Crack the eggs into a bowl and whisk until combined.
- Toast the bread until golden brown.
- In a skillet over medium heat, melt butter or drizzle olive oil. Pour in the beaten eggs and scramble until fluffy, about 2 minutes. Season with salt and pepper.
- While eggs are cooking, cut the avocado in half, remove the pit, scoop it into a bowl, and mash with a fork.
- Spread mashed avocado on one slice of toast, top with scrambled eggs, then place the second slice on top.
- Slice in half if desired and serve immediately.
Nutrition
- Serving Size: 1 sandwich (200g)
- Calories: 420
- Sugar: 1g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg