EGG AND AVOCADO SANDWICH
This nutrition-packed sandwich is easy to whip up for breakfast or lunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Beat together egg and egg white; season with salt and pepper. In a small nonstick skillet, heat oil over medium. Cook scallion until softened, 1 minute. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Fold edges of egg mixture in to form a patty about the size of an English muffin. Continue to cook until set, about 20 seconds more.
- Place egg on bottom half of English muffin and season with salt, pepper, and hot sauce, if using. Layer with avocado, then other half of muffin.
Nutrition Facts : Calories 340 g, Fat 18 g, Fiber 7 g, Protein 17 g
CHOPPED EGG AND AVOCADO SANDWICH
Make and share this Chopped Egg and Avocado Sandwich recipe from Food.com.
Provided by WiGal
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix the eggs, onion, parsley, dill, Dijon and mayonnaise together.
- Toss in the avocado, sprinkle with salt and pepper and gently mix well.
- Lightly toast the bread slices.
- Scoop a generous amount of the chopped egg and avocado on a slice of bread, add a slice of cheese and top with another slice of bread.
Nutrition Facts : Calories 541.5, Fat 15.8, SaturatedFat 3.4, Cholesterol 187.3, Sodium 950.6, Carbohydrate 78.7, Fiber 6.5, Sugar 4.6, Protein 22.5
EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS
Provided by Tyler Florence
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
- Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
EGG SALAD AND AVOCADO SANDWICHES
This twist on the classic comes together incredibly fast while the addition of avocado adds healthy fat and body to an already delicious sandwich. You can use any kind of bread you want, but my recipe calls for a buttery, flaky croissant - that way it can be served for lunch or at happy hour.
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 sandwiches
Number Of Ingredients 7
Steps:
- Soft-boil the eggs: Bring a large pot of water to a rolling boil. Gently lower each egg into the boiling water with a large spoon. Immediately set a timer for 6 minutes 30 seconds. Meanwhile, prepare a large bowl of ice water. When the timer goes off, drain the eggs and submerge them in the ice bath until cooled. Peel the eggs and transfer to a medium bowl.
- While the eggs cook, toast the croissants: Heat a large skillet over medium heat. Add the croissants split-side down in a single layer and cook until toasted, 2 to 3 minutes.
- Make the egg salad: Break the eggs into smaller pieces with a large spoon. Add the avocado, mayonnaise, chives, hot sauce, and smoked paprika and gently mix until combined.
- Assemble the sandwiches: Fill the croissants with the egg salad and enjoy!
AVOCADO BREAKFAST SANDWICH
Restaurant-style breakfast sandwich at home! It's quick, easy and delicious! The sliced avocado is what makes this sandwich pop and gives it a unique flavor. It is chock-full of protein, as well, so this sandwich will keep you full until lunchtime.
Provided by Tricia Joy
Categories Main Dish Recipes Sandwich Recipes
Time 16m
Yield 1
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
- Spread butter onto 1 side of each bread slice.
- Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
- Remove sandwich from skillet and cut in half.
Nutrition Facts : Calories 855.3 calories, Carbohydrate 31.2 g, Cholesterol 458.4 mg, Fat 68.4 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 25.8 g, Sodium 848.2 mg, Sugar 2.3 g
EGG & AVOCADO OPEN SANDWICH
Give your lunch box a moreish makeover - take the ingredients separately and assemble for a fresh and healthy midday meal
Provided by Chelsie Collins
Categories Lunch, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Bring a medium pan of water to the boil. Add the eggs and cook for 8-9 mins until hard-boiled. Meanwhile, halve the avocado and scoop the flesh into a bowl. Add the lime juice, season well and mash with a fork.
- When the eggs are cooked, run under cold water for 2 mins before removing the shells. Spread the avocado on the rye bread. Slice the eggs into thin rounds and place on top of the avocado. Drizzle some chilli sauce over the eggs, scatter the cress on top and add a good grinding of black pepper.
Nutrition Facts : Calories 476 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
BACON, EGG & AVOCADO SANDWICHES
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings., In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper. , Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.
Nutrition Facts : Calories 448 calories, Fat 23g fat (7g saturated fat), Cholesterol 209mg cholesterol, Sodium 864mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
FRIED -EGG AND AVOCADO SANDWICH
I got this recipe from Paula Deen Magazine. This is a great way to start the day for any avocado lover.
Provided by Michelle Figueroa
Categories Breakfast
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 10
Steps:
- Spread cream cheese over 1 piece of toast.
- Sprinkle with parsley and green onion.
- In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
- In same small skillet, fry egg in reserved bacon grease over medium-low heat. Sprinkle with salt and pepper. Place egg over cream cheese mixture. Top with bacon, tomato and avocado.
Nutrition Facts : Calories 483.1, Fat 37.7, SaturatedFat 11.9, Cholesterol 228.8, Sodium 729.9, Carbohydrate 23.8, Fiber 9.3, Sugar 4.4, Protein 15.9
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Ratings 5Total Time 20 minsCategory BrunchCalories 428 per serving
- In a medium sized bowl add diced avocado alongside chives, extra virgin olive oil, lemon juice and salt & pepper to taste. Smash with a fork until somewhat smooth with a few lumps here and there for some texture. Place to one side.
- In a large pan melt 1 tbsp butter over medium heat. Carefully and close to the pan, crack in three eggs and begin basting the egg whites with the butter. This will not only help cook the tops of the eggs, but also wrap them in all the gorgeous buttery goodness. Don't baste the yolk, you want that runny. Season with salt and pepper towards the end of cooking.
- Once all of the white on both eggs are completely opaque, remove from pan. If you want 2 eggs per sandwich crack in 3 more eggs now, add a dash more butter if you need to for basting. Lay bread in the leftover butter and toast both sides until golden for a couple of minutes.
- Stack sandwich with toast, smashed avo, egg(s), then a good drizzling of hot sauce. Finish with the second slice of toast and enjoy!
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