Good morning! This avocado egg sandwich is really easy to put together. It was my morning ritual every day for a month earlier this year. It takes ten minutes to make, five minutes to vacuum up.
- 1/2 avocado
- 2 slices whole wheat bread
- 1 egg
- sea salt
- extra virgin olive oil
- Put bread in toaster. While it’s toasting, mash avocado with desired amount of salt, pepper, and olive oil. (Alternatively, you can drizzle olive oil on the avocado spread after it’s on the toast.)
- Fry egg. (I like to keep the yolk really runny so I basically just crack the egg and don’t touch it until the whites cook.)
- When bread is done toasting, spread avocado onto both slices. Place egg on top. Drizzle sriracha on top of that.
Note: It’s all about timing when your bread will be finished toasting and when your egg will be finished frying so that you can get the avocado spread on the bread and then immediately get the egg on it for maximum heat in the final product.
Mix the avocado to desired smoothness.
Assemble the sandwich pieces.
Note: This can get really messy. Sometimes I like to fry two eggs–one for each slice–and eat the slices separately.