Avocado and egg breakfast open-faced sandwich

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Avocado and egg breakfast open-faced sandwich calories by ingredient


Introduction

Fresh guac and cooked eggs on toast- fast, delicious, great fiber and protein, and tastes good, too! Fresh guac and cooked eggs on toast- fast, delicious, great fiber and protein, and tastes good, too!
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 taste
    0.25 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)

Tips

I cook my eggs until they are totally done, but you could easily soft boil them, use hard boiled eggs diced up. This recipe is very easy to modify to suite your tastes.


Directions

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.