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Home » Breads and Breakfast

Open Face Avocado/Egg Sandwich

Updated: Jun 11, 2025 · Published: Aug 8, 2024 by Misty Tannery · This post may contain affiliate links · Leave a Comment

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Looking for a high-protein breakfast that’s both satisfying and delicious? This Open Face Avocado/Egg Sandwich checks all the boxes. It’s made with wholesome whole grain bread, creamy Swiss cheese, heart-healthy avocado, and a perfectly runny egg—all in one amazing bite! With around 13 grams of protein per serving, this easy breakfast will keep you full and energized until your next meal. Whether you're starting a busy day or just want something nourishing and tasty, this sandwich is a must-try!

Close-up of avocado and egg sandwich showing creamy avocado and runny yolk on toast.
Zoomed in for the perfect bite—avocado, melted cheese, and a runny egg on toasted whole grain bread.

This sandwich is so yummy! And my little tip for how I love to finish it off is with some everything but bagel seasoning!!

Looking for more breakfast ideas? Try my Egg in a Hole or for a crowd try this Sausage and Potato Breakfast Casserole.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Equipment
  • Healthy Recipes

Ingredients

  • whole wheat English muffin
  • egg
  • laughing cow Swiss cheese triangle
  • avocado
  • everything but bagel seasoing
  • kosher salt
  • pepper
  • olive oil or cooking spray

Exact measurements in recipe card below.

Instructions

Mash ½ of an avocado and set aside.

Spray a skillet with olive oil and fry the egg to your desired doneness. While the egg is cooking, toast the English muffin.

While the English muffin is still warm, spread a cheese triangle over the toasted muffin. Remove egg from skillet when cooked to desired doneness. Cut up into bites.

Onto the cheese layer, layer on the smashed avocado, then sprinkle with Everything But the Bagel seasoning. Place the cooked and cut up egg onto the avocado. Finish with a pinch of kosher salt and pepper, and serve immediately.

Watch the video below to see this recipe in Action!

Substitutions

What is so great about this recipe is its versatility and the ability to tailor it to your personal taste! Here are some other ways I make mine:

  • Cheese - the smoked gouda Laughing Cow cheese is also a great flavor!
  • Spice - to the avocado I add some chili powder and cumin.
  • Bread - sourdough toast in place of the English muffin is also so great!

Equipment

Having a well stocked kitchen makes your meal time so much smoother! Be sure and have a pan that you can cook a fried egg in. This could be a stainless (just heat first), non stick or a cast iron. I also find a thin fish fry turner is perfect for flipping! Here is a LINK to some of my favorite kitchen tools!

Healthy Recipes

  • Egg in a Hole
    Egg in a Hole
  • eggroll in a bowl
    Egg Roll in a Bowl
  • Texas Caviar Dip
    Texas Caviar
  • apple berry salsa
    Apple Berry Salsa

Open-faced avocado and egg sandwich on a blue and white plate, ready to eat.
Print Recipe

Open Face Avocado & Egg Sandwich

This Open-Faced Avocado and Egg Sandwich is a quick, high-protein breakfast made with whole grain toast, Swiss cheese, creamy avocado, and a runny egg.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Breakfast
Cuisine: American
Keyword: avocado, breakfast, breakfast sandwich, eggs, fried egg, high protein, high protein breakfast, macros, runny egg, sandwich
Servings: 1
Calories: 282kcal
Author: Misty Tannery - www.learneditfrommymom.com

Ingredients

  • ½ whole wheat English Muffin
  • ½ avocado smashed
  • 1 egg
  • ½ wedge Laughing Cow Swiss cheese
  • Sprinkle Everything but Bagel Seasoning
  • Salt and Pepper to taste
  • Olive oil for cooking egg

Instructions

  • Mash avocado and set aside.
    Start toasting the English muffin.
    Spray a skillet with olive oil and heat over medium high heat. Once hot fry the egg to your desired doneness. About 1-2 minutes on first side and 1 minute on the other is perfect for me.
    While the English muffin is still warm, spread the cheese triangle over the toasted muffin. Remove egg from skillet when cooked to desired doneness. Cut up into bites.
    Onto the cheese layer, layer on the smashed avocado, then sprinkle with Everything But the Bagel seasoning. Place the cooked and cut up egg onto the avocado. Finish with a pinch of kosher salt and pepper, and serve immediately.

Notes

[recipe-nutrition]
about 13 g protein
[/recipe-nutrition]

Nutrition

Calories: 282kcal | Carbohydrates: 20g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 173mg | Potassium: 608mg | Fiber: 9g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 2mg

  • Plate of mini pumpkin chocolate chip muffins with a glass of milk in the background.
    Mini Pumpkin Chocolate Chip Muffins
  • Zoomed-in view of a muffin on the pan with melted chocolate chips on top.
    Banana Chocolate Chip Muffins
  • Overhead shot of pumpkin spice granola overflowing in a jar on a wooden surface.
    Pumpkin Granola
  • Baked breakfast casserole with sausage, potatoes, eggs, and cheese, served in a white casserole dish.
    Sausage and Potato Breakfast Casserole

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Misty Tannery-Learned it from My Mom Profile

Thank you for being here! I’m a home cook and food blogger sharing easy, delicious recipes made with love—just like my mom taught me! From quick weeknight dinners to sweet Southern desserts, I post new recipes daily to keep your kitchen inspired. Follow for family favorites, holiday treats, and everyday meals you’ll actually want to make!

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