Mediterranean Breakfast Sandwich: Creamy Avocado & Runny Eggs
A delightful Mediterranean Breakfast Sandwich featuring creamy avocado and runny eggs, perfect for a healthy start to your day.
Equipment
- non-stick skillet
- toaster
- Mixing bowl
Ingredients
For the Sandwich
- 2 slices whole-grain bread Replace with gluten-free bread if desired.
- 1 medium ripe avocado Adds creaminess and healthy fats; can swap with hummus.
- 1 medium tomato Feel free to use more for a tomato-heavy sandwich.
- 2 large eggs Cook to your preference.
- 1 leaf fresh lettuce Any lettuce or raw spinach works.
- 1 tbsp extra virgin olive oil Used for frying the eggs, can be omitted.
- to taste salt
- to taste black pepper
- optional red pepper flakes Can be substituted with smoked paprika.
Instructions
Preparation Steps
- Toast the whole-grain bread until it’s golden and crispy—about 3-4 minutes.
- Heat a non-stick skillet over medium heat, adding a drizzle of extra virgin olive oil. Fry the eggs to your desired doneness—around 2-4 minutes for sunny-side up.
- Mash the ripe avocado in a bowl, seasoning it with salt and black pepper.
- Slice the tomato and prepare your fresh lettuce. Make sure they’re washed.
- Spread hummus on the toasted slices of bread.
- Layer one slice with lettuce, followed by tomato slices, mashed avocado, and the fried egg.
- Top with another slice of toasted bread, slice the sandwich in half, and serve warm.
- Optional: Add a sprinkle of red pepper flakes for an extra kick!
Notes
Best enjoyed fresh but can be stored in the fridge for up to 3 days.