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Open-Faced Avocado and Egg Sandwich
Created by: Howcan Team
Ingredients
- 2 slices of whole grain bread
- 1 ripe avocado
- 4 eggs
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Optional: hot sauce or red pepper flakes for garnish
Instructions
- Toast the 2 slices of whole grain bread until golden brown.
- While the bread is toasting, slice the ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with a fork and season with salt and pepper to taste.
- In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Crack 4 eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- Spread the mashed avocado evenly onto the toasted bread slices.
- Carefully transfer the cooked eggs on top of the avocado spread, 2 eggs on each slice of bread.
- Season the eggs with a pinch of salt and pepper, and if desired, add a drizzle of hot sauce or a sprinkle of red pepper flakes for some heat.
- Serve the open-faced avocado and egg sandwiches immediately and enjoy!
The Open-Faced Avocado and Egg Sandwich has become a popular brunch item in recent years, known for its delicious combination of creamy avocado and runny egg on toasted bread. This dish has its roots in California, where fresh avocados are abundant and often paired with various ingredients. Chefs in trendy cafes and restaurants in cities like Los Angeles and San Francisco have put their own spin on this dish, adding unique toppings like microgreens, feta cheese, or sriracha for an extra kick. The key to a perfect Open-Faced Avocado and Egg Sandwich lies in using ripe avocados and perfectly cooked eggs, creating a harmonious blend of flavors and textures. Today, this dish can be found on brunch menus across the country, with variations that cater to different tastes and dietary preferences. Whether you're a fan of classic avocado toast or looking to try something new, this dish offers a satisfying and nutritious option for any meal.
15 min
2
320 calories
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