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A breakfast sandwich on toasted bread with scrambled eggs and baby spinach.

Breakfast Sandwich

This breakfast sandwich is hearty, healthy, and only takes 20 minutes to make. With fluffy eggs, melty cheese, and rich avocado, it's the perfect way to start your day.

Course Breakfast
Cuisine American
Keyword avocado egg sandwich, best breakfast sandwich, egg sandwich, sandwich healthy breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 serving
Author Kelly

Ingredients

  • 2 slices rustic sourdough bread (can use gluten-free sourdough - we like Bread Srsly, AWGbakery or California Country Gal)
  • 2-3 slices cheese , Regular cheese or vegan cheese works for this recipe. You can use cheddar-style, swiss, parmesan or mozzarella. We like Violife or Miyokos for dairy-free.
  • 1 tbsp butter (can be dairy-free or regular)
  • ½ medium avocado
  • fresh lemon juice to taste
  • kosher salt or sea salt to taste
  • freshly-cracked black pepper to taste
  • pinch everything bagel seasoning (can sub with a mix of black and regular sesame seeds, or use your favorite seasoning)
  • small handful arugula (can sub with baby spinach or greens of choice)
  • 2 slices honeycrisp or gala apple (optional for a fall touch)
  • 1 tsp avocado oil (or olive oil)
  • 2 large eggs
  • Flakey salt for garnish

Instructions

  1. Spread butter on both slices of bread. Top one slice of bread with cheese, tearing the cheese to fit the bread surface as needed. Take both slices of bread and toast on a skillet, under a broiler or oven until lightly golden and the cheese is just melted, about 1-2 minutes. Place both pieces of bread side-by-side onto a plate large enough to fit both slices.  Top the cheese slice with a little bit of arugula and, if using, the apple slices.

  2. Cut the avocado in half and remove the pit. Add the avocado onto the other slice of bread. Use a fork to lightly smash and spread. Squeeze with a little bit of lemon juice, and season with flakey salt and black pepper.

  3. Heat the oil in a medium nonstick skillet over low-medium heat. Crack two eggs into a medium bowl. Season with salt and black pepper and add a tiny drop of water. Use a whisk or fork to beat until combined. Pour the beaten eggs into the skillet and let them set for a few seconds. Use a spatula to gently push one side of the eggs into the middle. Tilt the pan to fill in the gap with the runny part of the eggs and continue to gently push the eggs towards the middle from all sides a few times (trying to shape them into a similar shape and size of your bread). Once the eggs are fluffy and almost scrambled, stop scraping and let the eggs cook until they are done to your liking. Remove the pan from the heat and carefully transfer the eggs on top of the mashed avocado slice. Pick up that slice to close the sandwich over the apple, arugula, and cheese slice, and gently press down.

  4. Use a sharp knife to cut the sandwich in half and enjoy.

Recipe Notes

Nutrition is calculated using non-vegan butter and cheese. 

Nutrition Facts
Breakfast Sandwich
Amount Per Serving (1 serving)
Calories 0
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.