Avocado and Egg Breakfast Sandwich
The avocado and egg breakfast sandwich is one of our favourite simple and delicious breakfast options. This delicious breakfast can be made in 20 minutes!
Servings: 2 people
Calories: 523kcal
Equipment
- Small saucepan
Ingredients
- 2 eggs
- 2 tablespoon of mayonnaise
- salt to taste
- pepper to taste
- 2 avocados
- 4 slices of bread
- 1-2 handfuls of rocket
Instructions
- Put two eggs in a medium sized saucepan. Fill the saucepan with cold water (enough to cover the eggs). Then, heat the eggs on a medium/high heat until the water beings to bubble. Once the water begins to bubble lower the heat and leave to cook for 12 minutes. Leave the eggs to cool for 5 minutes, peel the shell and set aside.
- Meanwhile, peel 2 avocados and slice them horizontally. Set aside.
- Grab a bowl, add the boiled eggs, 1-3 tablespoon of mayo, season with a pinch of salt and pepper and mash everything together using a fork.
- Spread the mashed egg mix on a slice of bread, add avocado across the center of slice, add ½ a handful of rocket, another slice of bread and slice through the center (where the avocado slices are) as pictured. Repeat this step for the two remaining slices of bread.
Notes
- Add mustard! It’s a low-calorie, high-flavour ingredient that adds a kick to your egg salad and a slew of health benefits to boot. Not to mention, it makes a great sandwich topping!
- Also, if you like chunkier egg salad you can slice your boiled eggs in half, lay each flat side down, then chop them all into diced pieces of your preferred size instead of mashing them.
- Finally, the more eggs, the thicker the egg salad!
Nutrition
Serving: 299g | Calories: 523kcal | Carbohydrates: 39.47g | Protein: 13.13g | Fat: 37.67g | Saturated Fat: 6.39g | Polyunsaturated Fat: 6.616g | Monounsaturated Fat: 22.175g | Trans Fat: 0.028g | Cholesterol: 167mg | Sodium: 288mg | Potassium: 1087mg | Fiber: 14.5g | Sugar: 4.35g | Vitamin A: 531IU | Vitamin C: 20.1mg | Calcium: 106mg | Iron: 3.32mg