Chopped Egg And Avocado Sandwich Recipes

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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

CHOPPED EGG AND AVOCADO SANDWICH



Chopped Egg and Avocado Sandwich image

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

3 large hard-boiled eggs, peeled and chopped
3 tablespoons white onions, chopped (use less if you prefer I would)
2 tablespoons fresh parsley leaves, chopped
1 teaspoon fresh dill or 1/4 teaspoon dried dill, chopped
1/2 teaspoon Dijon mustard
2 teaspoons mayonnaise
1 large Hass avocado, diced (about 3/4 pound)
1/4 teaspoon sea salt (to taste)
1/16 teaspoon black pepper (to taste)
6 -8 slices brioche bread or 6 -8 slices challah, lightly toasted
4 slices muenster cheese, Mexican manchegoor Monterey Jack cheese (optional)

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

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

EGG SALAD AND AVOCADO SANDWICHES



Egg Salad and Avocado Sandwiches image

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

4 large eggs
2 croissants, split
1 large ripe avocado, peeled, pitted, and diced
2 tablespoons mayonnaise
1 tablespoon chopped chives (fresh or dried)
1 teaspoon hot sauce
1/2 teaspoon smoked paprika

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!

EGG-STYLE AVOCADO SALAD SANDWICHES



Egg-Style Avocado Salad Sandwiches image

An egg salad sandwich without the eggs.

Provided by tried2bmerciful

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

⅓ cup egg-free mayonnaise
2 large green onions, sliced
2 tablespoons prepared yellow mustard
¼ teaspoon ground black pepper
¼ teaspoon paprika
2 large semi-firm avocados, diced
½ teaspoon kala namak (black salt)
8 slices potato bread

Steps:

  • Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
  • Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 42.3 g, Cholesterol 0.5 mg, Fat 32 g, Fiber 11.4 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 736.2 mg, Sugar 4.4 g

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.

EASY CHOPPED CHEESE SANDWICH RECIPE



Easy Chopped Cheese Sandwich Recipe image

Enjoy this easy chopped cheese sandwich recipe for a quick yet delicious weeknight dinner.

Provided by Steph Loaiza

Categories     Main Course

Time 25m

Number Of Ingredients 12

2 Tablespoons butter (divided)
4 hoagie buns
1 onion (diced)
1 pound ground beef
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
8 slices American cheese
mayonnaise (to taste)
ketchup (to taste)
shredded lettuce (optional topping)
tomatoes (optional topping)

Steps:

  • Slice hoagie rolls open.
  • Heat a large skillet over medium high heat and add 1 Tablespoon butter. Once the butter is melted, place the hoagies on the skillet so that the inside surface gets toasted (it will take 2-3 minutes). Set toasted buns aside.
  • Add remaining butter to pan and saute onions until they are translucent (about 3 minutes). Push onions to the side of the pan and add ground beef to the pan as one large patty. Let the ground beef start to brown without breaking it up (let it sear for 3-4 minutes). Season with salt, pepper, and garlic powder and then flip the large ground beef patty over to sear the other side (it should take 2-3 minutes).
  • Start to chop up the ground beef using a spatula or ChopStir and work the onions in with the beef. Continue to chop and cook the beef until no pink remains (should take about 3 minutes). Divide the meat into 4 even portions and top each portion with 2 slices of cheese. Allow the cheese to melt while in the skillet.
  • Spread mayonnaise and ketchup on the inside of the buns, then top with beef and cheese mixture. Add other preferred toppings (like tomatoes and lettuce) and then serve.

Nutrition Facts : Calories 547 kcal, Carbohydrate 37 g, Protein 38 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1697 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 8 g, ServingSize 1 serving

EGG SALAD SANDWICH WITH AVOCADO



Egg Salad Sandwich with Avocado image

This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

4 hard-cooked egg whites, chopped
1/2 avocado, pitted and diced medium
1/4 small red onion, diced small
1 teaspoon mayonnaise
1 teaspoon sour cream
1 teaspoon Dijon mustard
Coarse salt and ground pepper
Whole grain bread, for serving
Arugula, for serving

Steps:

  • In a bowl, combine egg whites, avocado, red onion, mayonnaise, sour cream, and Dijon mustard. Season with salt and pepper. Serve on wholegrain bread with arugula.

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