Fried Egg And Avocado Sandwiches

Fried Egg And Avocado Sandwiches
Summary

Recently I became obsessed with making the perfect fried egg sandwich, asking everyone for their ideal recipe. Ultimately, I settled on this delectable combination but you might also enjoy adding steamed spinach, roasted peppers, mayonnaise, tapenade, or bacon. We used cheddar and jalapeño bread from the farmer’s market, but assuming you can’t find that, you can use sourdough, challah, French bread, even English muffins. Serve with Seedless Grapes.

  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 sandwich
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 sandwich
  • Amount per serving Calories 360

  • Total Fat 18g
    • Saturated Fat 4.5g
    • Trans Fat 0g
  • Cholesterol 190mg
  • Sodium 410mg
  • Total Carbohydrate 36g
    • Dietary Fiber 4g
    • Total Sugars 2g
  • Protein 15g
  • Potassium 330mg
  • Phosphorus 220mg
Ingredients

Ingredients

  • bacon ((turkey, pork, or meatless) (optional))
    2 slice
  • sourdough bread, or use French bread or your favorite bread
    8 slice
  • eggs
    4
  • extra virgin olive oil
    4
  • shredded Monterey Jack or cheddar cheese, or use shaved pecorino
    4 tbsp
  • avocado (thinly sliced, or use guacamole)
    1
  • Dash hot pepper sauce (such as Tabasco or sriracha (optional))
    1
Directions

Directions

  1. DO AHEAD OR DELEGATE: Shred the cheese if necessary and refrigerate.

  2. If you are including the bacon in your sandwiches, cook it according to the package directions (I like to put it on a lined baking sheet in a cold oven, heat the oven to 400°F, and let it cook for about 10 minutes until it is well browned).

  3. Toast the bread until it’s golden and crispy.

  4. Spray a small bowl with nonstick cooking spray and gently crack an egg into it. Meanwhile, heat a large cast iron or other heavy skillet over medium-low heat. When it is hot, add the oil and swirl it around to distribute evenly. When the oil is hot, gently pour in the egg and repeat with the remaining eggs, cracking them into the bowl first, so you can add them gently to the pan (to avoid the yolks cracking and the whites spreading too much). Cover the pan for 3 minutes until the whites are opaque. Top each egg evenly with 1 tablespoon cheese.

  5. Meanwhile, mash the avocado onto 4 slices of the toast, and slide an egg on top of each. Put 1/2 to 1 slice of bacon on top of each egg (optional). Sprinkle a little hot pepper sauce or sriracha on top of each egg, and top with the remaining slices of toast. Serve immediately.

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