This sandwich is one of my all time favorite breakfast sandwiches. I am always looking for chances to eat avocado, and this recipe would not be what it is without it. You cannot have too much of the avocado spread on this, so load it up as your please. The arugula gives it pepper and crunch. The cheese makes it creamy. This sandwich is full of flavor and love.
How to Make:
Combine avocado, lemon juice, olive oil, salt and pepper to it.
Next, toast your bread and spread the avocado mix onto the toast.
Then, fry your eggs how you like in a skillet with a tablespoon of butter over medium heat. I like mine to be over-medium, which means I like my eggs a little bit runny when you bite into it. Once your eggs are done, slide them onto a slice of your toasted bread.
Top with cheese and then the arugula.
Top with the other slice of bread and then slice… I love to slice it because I love to see the yolk ooze out of the sandwich. Delicious!
Here is a quick video of me making the sandwich on my TikTok:
Tips:
Make sure you are using a ripe avocado! An unripe avocado will not give you the creamy texture that makes this sandwich incredible. I also like a bigger avocado for this recipe. If you are using a smaller avocado, I would use the whole avocado instead of half.
Place the cheese on top of the eggs as they come off the pan so the cheese can somewhat melt before you eat!
Avocado Arugula Breakfast Sandwich
Course: Slow Cooker2
servings5
minutes10
minutes527
kcalIngredients
4 Slices of Whole Grain Bread
4 eggs
2 Slices of Cheddar Cheese
1 Cup of Arugula
1/2 of 1 Big Ripe Avocado
1/2 Tablespoon of Fresh Lemon Juice
1/2 Tablespoon of Olive Oil
Salt and Pepper to taste
1 Tablespoon of Butter
Directions
- First, put half of a ripe avocado into a small bowl. Add the lemon juice, olive oil and salt and pepper to taste. Mash the ingredients together until there are only small chunks of avocado left and all the ingredients are combined. Set aside!
- Heat a skillet over medium heat. Once hot, add the tablespoon of butter. Crack 4 eggs onto the skillet and salt and pepper each egg. If going for an over-medium egg, flip eggs when the whites are a bright white and let cook on the other side for 1-2 minutes.
- As your eggs are cooking, throw your bread into the toaster.
- Once your bread is toasted, split the toast onto two plates and spread the avocado mix evenly onto the 4 pieces of toast.
- Slide two eggs onto one slice of toast onto each plate. Top the eggs with one piece of cheddar cheese on each sandwich. Top the cheese with arugula evenly split between each sandwich. Then top with final slices of toast.
- Slice your two sandwiches in half and enjoy!
Nutrition Facts
2 servings per container
- Amount Per ServingCalories527
- % Daily Value *
- Total Fat
36.5g
57%
- Saturated Fat 14.8g 74%
- Cholesterol 372mg 124%
- Sodium 644mg 27%
- Potassium 366mg 11%
- Total Carbohydrate
29.6g
10%
- Dietary Fiber 6.7g 27%
- Sugars 5.3g
- Protein 25.1g 51%
- Calcium 48%
- Iron 22%
- Vitamin D 196%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
