Fried Egg Sandwich
A fried egg sandwich is a fast, tasty meal that hits the spot every time. With creamy avocado, gooey cheese and crispy toast, it’s great for breakfast or lunch.
Servings: 3
Equipment
- Skillet Large
- Food Processor or Blender
Ingredients
- 3 eggs large
- 6 Slices rye bread or artisan bread of choice
- 3 Slices Havarti cheese or your preferred cheese
- microgreens or salad leaves, I used pea shoots
- olive oil for pan frying
For the Avocado Spread
- 2 avocados ripe, cut into chunks
- 1 Teaspoon lemon juice
- 1 Clove garlic minced
- 3 Sprigs dill fresh, finely chopped
- ¼ Teaspoon salt
Instructions
Fry the Eggs
- Heat a drizzle of olive oil in a skillet over medium-low heat.
- Crack in the eggs and cook until the yolks reach your desired doneness. Remove and set aside.
Toast the Bread
- In the same skillet, add a little more olive oil.
- Add half the bread slices to the pan and toast for about 45 seconds until slightly golden.
- Flip, then place a slice of cheese on each.
- Toast 30 seconds or until the cheese melts, then remove and set aside.
- Add the rest of the bread slices to the skillet and toast both sides until golden, working in batches if necessary.
Make the Avocado Spread
- In a food processor or blender, combine avocado, lemon juice, garlic, dill, and salt.
- Blend until smooth or to your desired texture.
Assemble the Sandwiches
- Place the cheesy bread slices on a clean surface.
- Spread a generous layer of avocado spread on top, then add microgreens and a fried egg.
- Season with black pepper, flaky salt or other preferred toppings.
- Top with the plain toasted bread slices and serve immediately.
Notes
Use ripe avocados: They should be soft but not mushy.
Work quickly with the avocado: Avocado oxidizes quickly once exposed to air. Lemon juice helps slow oxidation, but if you skip it, move fast and serve immediately to keep the spread vibrant.
Mash by hand: A fork works fine if you want a chunkier texture.
Toast well: Toast both sides of the bread to keep it from getting soggy.
Serve immediately: Assemble and serve right away for best texture.
Work quickly with the avocado: Avocado oxidizes quickly once exposed to air. Lemon juice helps slow oxidation, but if you skip it, move fast and serve immediately to keep the spread vibrant.
Mash by hand: A fork works fine if you want a chunkier texture.
Toast well: Toast both sides of the bread to keep it from getting soggy.
Serve immediately: Assemble and serve right away for best texture.
Nutrition
Calories: 541kcal | Carbohydrates: 43g | Protein: 21g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 188mg | Sodium: 863mg | Potassium: 843mg | Fiber: 13g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 15mg | Calcium: 260mg | Iron: 3mg
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