Avocado And Egg Breakfast Sandwich Recipes

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BACON, EGG & AVOCADO SANDWICHES



Bacon, Egg & Avocado Sandwiches image

My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. -Patti Darwin, Lubbock, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 bacon strips, halved crosswise
2 large eggs
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoons Miracle Whip or mayonnaise
4 slices sourdough bread, toasted
4 thin slices tomato
1/2 medium ripe avocado, peeled and sliced
2 slices Gouda cheese, optional
1 slice red onion, separated into rings, optional
2 teaspoons butter, softened

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.

EGG AND AVOCADO SANDWICH



Egg and Avocado Sandwich image

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

1 large egg, plus 1 large egg white
Coarse salt and ground pepper
1 teaspoon extra-virgin olive oil
1 small scallion, chopped
1 whole-wheat English muffin, split and toasted
Hot sauce (optional)
1/4 avocado, thinly sliced

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

AVOCADO BREAKFAST SANDWICH



Avocado Breakfast Sandwich image

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

1 tablespoon olive oil
2 large eggs
1 pinch salt and ground black pepper to taste
1 tablespoon butter, softened
2 slices Italian bread
1 ounce Swiss cheese, sliced
1 ounce Cheddar cheese, sliced
½ ripe avocado, sliced

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

AVOCADO AND EGG BREAKFAST SANDWICH



Avocado and Egg Breakfast Sandwich image

A variation on avocado toast, this is a quick, easy, and wholesome start to your day! I like to use bagels for this sandwich, but any bread will work!

Provided by moonlighthemm

Categories     Breakfast Sandwiches

Time 10m

Yield 2

Number Of Ingredients 6

1 bagel, sliced in half
1 tablespoon cooking oil
1 large egg
1 small avocado, peeled and pitted
salt and ground black pepper to taste
2 tablespoons softened cream cheese

Steps:

  • Toast sliced bagel in a toaster until golden brown.
  • While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
  • Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
  • Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 31.6 g, Cholesterol 109 mg, Fat 27.5 g, Fiber 6.7 g, Protein 10.6 g, SaturatedFat 6.8 g, Sodium 321.6 mg

HEALTHY BREAKFAST SANDWICH WITH AVOCADO AND EGG



Healthy Breakfast Sandwich With Avocado and Egg image

This is a fast and simple but delicious and healthy breakfast that I have a few times a week. I hard-boil the eggs the night before. Prep time does not include boiling eggs.

Provided by SkinniFries

Categories     Breakfast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

2 whole wheat pita bread or 4 slices multi-grain bread
1 avocado, lightly mashed
4 hard-boiled eggs (thinly sliced, whites only, save the yolks for another use)
salt and pepper (optional)
2 tablespoons salsa (optional)

Steps:

  • Cut pitas in half and slit open to form a pocket, then toast (or toast slices of bread).
  • Spread 1/4 of the mashed avocado inside of each pita half or on each bread slice.
  • Top with sliced egg white, salt and pepper, and salsa if desired.

Nutrition Facts : Calories 243, Fat 13.5, SaturatedFat 2.8, Cholesterol 212, Sodium 235.8, Carbohydrate 22.4, Fiber 5.7, Sugar 1.1, Protein 10.4

EGG AND AVOCADO BREAKFAST SANDWICH



Egg and Avocado Breakfast Sandwich image

Meat-free but not too virtuous, it's healthy and satisfying.

Yield 6 servings

Number Of Ingredients 17

1 red bell pepper
1/4 medium mango, cut into pieces
2 tablespoons light brown sugar
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
1 tablespoons fresh lime juice
1/2 teaspoon cayenne pepper
Kosher salt
9 large eggs
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter
3/4 cup grated extra sharp cheddar
Kosher salt
freshly ground pepper
6 kaiser rolls, split, lightly toasted
1 avocado, sliced
3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

Steps:

  • Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning occasionally, until blackened in spots, 12-15 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel and remove seeds.
  • Purée bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with water as needed, until smooth; season with salt. Do ahead: Hot sauce can be made 1 week ahead. Cover and chill.
  • Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, about 5 minutes. Remove from heat and mix in cheese; season with salt and pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry peppers.

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