5 from 3 votes
Avocado Egg Sandwich
Cut back on the café runs with a homemade breakfast sandwich that satisfies.
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
Servings:
1
serving
Calories:
783 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 lices whole wheat bread
- butter as needed, unsalted
- 1 avocado sliced, ripe
- 1 tablespoon olive oil
- 2 egg large
- salt to taste
- black pepper to taste
- red pepper flakes optional, or hot sauce
- 1 lice cheddar cheese
Instructions
- Spread butter and then toast the whole wheat bread slices until golden and crispy. Meanwhile, slice the avocado.
- Heat olive oil in a skillet over medium heat. Crack eggs into the skillet and cook to your liking, either scrambled or fried. Season with salt and pepper.
- Layer the sliced avocado on one slice of the toasted bread and optionally sprinkle with red pepper flakes or a dash of hot sauce.
- Top with cooked eggs and cheese slice; cover with the other slice of bread. Press gently to secure the fillings.
Cup of Yum
Nutrition Information
Calories
783kcal
(39%)
Carbohydrates
42g
(14%)
Protein
26g
(52%)
Fat
60g
(92%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
35g
(175%)
Trans Fat
0.03g
(2%)
Cholesterol
344mg
(115%)
Sodium
502mg
(21%)
Potassium
1250mg
(27%)
Fiber
17g
(68%)
Sugar
4g
(8%)
Vitamin A
941IU
(19%)
Vitamin C
20mg
(22%)
Calcium
285mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1 serving
Amount Per Serving
Calories 783
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 42g | 14% |
| Protein | 26g | 52% |
| Fat | 60g | 92% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 35g | 175% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 344mg | 115% |
| Sodium | 502mg | 21% |
| Potassium | 1250mg | 27% |
| Fiber | 17g | 68% |
| Sugar | 4g | 8% |
| Vitamin A | 941IU | 19% |
| Vitamin C | 20mg | 22% |
| Calcium | 285mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.