Avocado and egg breakfast open-faced sandwich
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
0.5 fruit without skin and seeds Avocados, California (Haas) 2 tbsp chopped Onions, raw 0.5 fl oz Lemon Juice 0.25 tsp Garlic powder Salt & Pepper to taste0.25 pat (1" sq, 1/3" high) Butter, salted (I used Pam butter cooking spray, but couldn't find it in the food search on SP!)1 serving Egg white, large 1 large Egg, fresh, whole, raw 2 slices Sara Lee 100% Whole Wheat Bread with Calcium & Vitamin D 15 grams Cilantro, raw (I used about 1 tablespoon finely diced)
Mix avocado, lemon juice, salt,pepper, garlic powder,cilantro with a fork in a bowl & set aside.
Toast bread.
Beat egg & egg white together. Spray skillet w/Pam, pour in eggs and cook over medium heat, turning when 1st side is set.
Spread avocado mix evenly on toast. Divide cooked egg into 2 halves and put one half on each piece of avocado toast.
Serving Size: Makes 2 filling open-faced sandwiches
Number of Servings: 1
Recipe submitted by SparkPeople user CARBMONSTERII.
Toast bread.
Beat egg & egg white together. Spray skillet w/Pam, pour in eggs and cook over medium heat, turning when 1st side is set.
Spread avocado mix evenly on toast. Divide cooked egg into 2 halves and put one half on each piece of avocado toast.
Serving Size: Makes 2 filling open-faced sandwiches
Number of Servings: 1
Recipe submitted by SparkPeople user CARBMONSTERII.
Nutritional Info Amount Per Serving
- Calories: 409.8
- Total Fat: 21.3 g
- Cholesterol: 188.7 mg
- Sodium: 506.0 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 10.8 g
- Protein: 19.3 g
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