Open Face Avocado & Egg Sandwich

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

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

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Keyword: avocado, breakfast, breakfast sandwich, eggs, fried egg, high protein, high protein breakfast, macros, runny egg, sandwich

Servings:

Calories: 282kcal

Author: Misty Tannery

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