There’s something undeniably comforting about a well-made sandwich, especially when it’s open-faced and piled high with delicious, nutritious toppings. Today, we’re diving into the world of the Open Faced Egg and Avocado Sandwich. This delightful dish combines creamy avocado with a perfectly cooked egg, all resting atop a crispy toasted English muffin. It’s not just a breakfast item; it’s a versatile meal that you can enjoy any time of the day. With just a handful of simple ingredients, you can create a satisfying and wholesome meal that’s packed with flavor and nutrients.
Why It Works Every Time
The Open Faced Egg and Avocado Sandwich is a culinary masterpiece that works every time because it balances textures and flavors so beautifully. The richness of the avocado complements the savory egg, while the crispy English muffin adds a delightful crunch. The optional spinach adds a pop of color and a nutrition boost, making this sandwich not only tasty but also healthy. Plus, the addition of fresh Parmesan cheese, if you choose to include it, elevates the flavor profile, creating an irresistible combination. This sandwich is quick to prepare and can be customized to suit your taste.
What We’re Using
- 1 egg – for that perfect protein punch
- 1 English muffin – toasted to golden perfection
- 1 tsp butter – to add richness and flavor
- 1 tbsp spinach, optional – for a nutrient boost
- 1/4 avocado, sliced – creamy and rich in healthy fats
- Fresh Parmesan cheese, optional – for a savory finish
- Salt and pepper – to taste
Cook’s Kit
- Non-stick skillet – for frying the egg
- Toaster – to toast the English muffin
- Spatula – for flipping the egg
- Knife – for slicing the avocado
- Cutting board – for food prep
Open Faced Egg and Avocado Sandwich Cooking Guide
Step 1: Toast the English Muffin
Start by splitting your English muffin in half and toasting it until it’s golden brown and crispy. This will provide a sturdy base for your sandwich and add a delightful crunch.
Step 2: Cook the Egg
In a non-stick skillet, melt 1 teaspoon of butter over medium heat. Crack the egg into the skillet and cook it to your desired doneness. Whether you prefer a runny yolk or a fully cooked egg, this sandwich can accommodate any preference.
Step 3: Sauté the Spinach (Optional)
If you’re including spinach, add it to the skillet once the egg is nearly finished cooking. Sauté for just a minute until wilted, which enhances its flavor and makes it easier to eat.
Step 4: Assemble the Sandwich
Place the toasted English muffin halves on a plate. Layer the sautéed spinach (if using) on top of the muffin, followed by the sliced avocado. Gently place the cooked egg on top of the avocado.
Step 5: Season and Garnish
Sprinkle salt and pepper to taste over the egg. If you’re feeling fancy, grate fresh Parmesan cheese on top for an extra layer of flavor.
Make It Diet-Friendly
- Use whole grain English muffins for added fiber.
- Swap butter for olive oil or avocado oil to reduce saturated fat.
- Replace the egg with egg whites for a lower-calorie option.
- Add additional vegetables like tomatoes or radishes for extra nutrients.
Behind-the-Scenes Notes
The beauty of the Open Faced Egg and Avocado Sandwich lies in its versatility. You can easily adjust the ingredients based on what you have in your kitchen. For instance, if you’re short on avocados, try adding a slice of tomato or a dollop of Greek yogurt instead. Experimenting with different toppings can lead to exciting new flavors. If you want to take it a step further, consider adding a splash of hot sauce or a sprinkle of red pepper flakes for an added kick.
Cooling, Storing & Rewarming
This sandwich is best enjoyed fresh, but if you have leftovers, here’s how to store them:
- Allow the sandwich to cool completely before storing.
- Wrap it in plastic wrap or place it in an airtight container.
- Refrigerate for up to 2 days. However, note that the avocado may brown over time.
- To reheat, gently warm in a toaster oven or skillet until heated through.
Reader Questions
Can I make this sandwich ahead of time?
While it’s best enjoyed fresh, you can prepare the components ahead of time. Cook the egg and toast the muffin, then assemble just before serving. This will ensure that everything stays fresh and delicious.
What can I substitute for the egg?
If you’re looking for an egg substitute, consider using tofu or chickpea flour to create a scramble. Both options are nutritious and will work well with avocado.
Is this sandwich good for meal prep?
The Open Faced Egg and Avocado Sandwich is not the best for meal prep due to the avocado browning quickly. However, you can prepare the individual components and assemble them fresh when you’re ready to eat.
Can I add other toppings?
Absolutely! Get creative with your toppings. You can add sliced radishes, microgreens, or even a dollop of salsa for extra flavor. For more ideas, check out Easy Black Bean Soup With Avocado for a great pairing!
Ready, Set, Cook
The Open Faced Egg and Avocado Sandwich is a delightful way to enjoy a meal that’s both nutritious and satisfying. By using just a few ingredients, you can whip up this dish in no time. Whether you’re making it for a leisurely breakfast, a quick lunch, or a light dinner, this sandwich is sure to please. The creamy avocado, perfectly cooked egg, and optional toppings come together to create a dish that’s not only delicious but also visually appealing. So grab your ingredients, follow the simple steps, and indulge in a delicious open-faced creation that you’ll want to make again and again. Enjoy every bite!
Open Faced Egg and Avocado Sandwich
Ingredients
Equipment
Method
- Start by splitting your English muffin in half and toasting it until it’s golden brown and crispy.
- In a non-stick skillet, melt 1 teaspoon of butter over medium heat. Crack the egg into the skillet and cook it to your desired doneness.
- If you’re including spinach, add it to the skillet once the egg is nearly finished cooking. Sauté for just a minute until wilted.
- Place the toasted English muffin halves on a plate. Layer the sautéed spinach (if using) on top of the muffin, followed by the sliced avocado. Gently place the cooked egg on top of the avocado.
- Sprinkle salt and pepper to taste over the egg. If you’re feeling fancy, grate fresh Parmesan cheese on top.
Notes
- Experiment with different toppings like sliced tomatoes or radishes for added flavor.
- Use whole grain English muffins for extra fiber.
- Store leftovers in an airtight container for up to 2 days.
