Avocado Egg Sandwich with Hummus
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
2 servings
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Course
Breakfast
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Cuisine
International
Avocado Egg Sandwich with Hummus
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A hearty fried egg sandwich perfect for breakfast or a light dinner. Piled high with vegetables, hummus, eggs, and sauce: it's full of flavor and filling.
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Ingredients
Sweet Potato
- 1 sweet potato medium
- 1 tablespoon olive oil
- ¼ teaspoon salt sea salt
Toast
- 2 egg fried in ghee or olive oil, large
- 4 lices bread toasted
- 1 avocado ripe
- kale-tarragon green sauce see note, 1/4 cup
- ¼ cup hummus plain, garlic, or flavored would work
Instructions
- Heat your oven to 425˚F. Give the sweet potato a good scrub and cut into sticks (think french fry size). I don’t peel my sweet potatoes but you definitely can if you feel the need. Place on a sheet tray covered with parchment and toss with the olive oil and salt. Spread the fries in a single layer and roast until tender and browning, 20 minutes or so- the time will depend on how thin you cut the sweet potatoes.
- While the sweet potato is roasting, fry the eggs, toast the bread, and prep the avocado by peeling and cutting into slices.
- When the sweet potatoes are done, spread the hummus on two slices of toasted bread. Top with the sweet potato, avocado, and a fried egg. Spread the kale sauce on the remaining two pieces of toast and place on top to finish the sandwich.
Notes
- The tarragon kale sauce really makes this omelette but I understand if it's a bit out of your comfort zone. Use a riff on pesto or any other kind of sauce you might have on hand.
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