Breakfast Sandwich with Egg, Avocado, Tomato, and Swiss Cheese
This breakfast sandwich with egg, avocado, tomato, and Swiss cheese recipe may be my new favorite breakfast sandwich. What’s not to love about a crispy English muffin with creamy avocado, a slice of tomato, Swiss cheese, and a yolky egg. This tasty vegetarian breakfast sandwich may be a bit messy to eat but it’s worth it!
Breakfast Sandwich with Egg, Avocado, Tomato, and Swiss Cheese
Ingredients:
- 1 tsp butter or cooking spray
- 1 egg
- Cayenne pepper, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 tsp water
- 1 whole wheat English muffin, toasted
- 1 slice of Swiss cheese
- 1 slice of tomato
- 3 slices of avocado
How to Make a Breakfast Sandwich with Egg, Avocado, Tomato, and Swiss Cheese
Heat the butter in a small skillet over medium heat.
Crack the egg into the skillet or the egg mold (if using) and season with cayenne, sea salt, and freshly cracked pepper, to taste.
Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid. Cook for about 1 minute or until the yolk is clouded over but still soft. Don’t overcook or the yolk will be hard.
Toast the English muffin halves in a toaster until golden brown. Lightly butter, if desired.
Place the cheese on the bottom half of the English muffin followed by the egg, sliced tomato, and avocado slices; season with sea salt and freshly cracked pepper, to taste. Top with the remaining muffin half.
Serve immediately. Enjoy.
Equipment
- Toaster
Ingredients
- 1 tsp butter or cooking spray
- 1 egg
- Cayenne pepper to taste
- Sea salt and freshly cracked pepper to taste
- 1 tsp water
- 1 whole wheat English muffin toasted
- 1 slice of Swiss cheese
- 1 slice of tomato
- 3 slices of avocado
Instructions
- Heat the butter in a small skillet over medium heat.
- Crack the egg into the skillet or the egg mold (if using) and season with cayenne, sea salt, and freshly cracked pepper, to taste.
- Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid. Cook for about 1 minute or until the yolk is clouded over but still soft. Don’t overcook or the yolk will be hard.
- Toast the English muffin halves in a toaster until golden brown. Lightly butter, if desired.
- Place the cheese on the bottom half of the English muffin followed by the egg, sliced tomato, and avocado slices; season with sea salt and freshly cracked pepper, to taste. Top with the remaining muffin half.
- Serve immediately. Enjoy.
Look amazing Pam !!
I could enjoy this for breakfast every morning as well 🙂
This is actually great for any meal! YUM!
That egg mold is nifty! Great looking breakfast sandwich, Pam!
there is absolutely nothing not to love about it from my view.
Where an I purchase an egg ring, Live in Canada Thanks
Esther,
I found mine in a local kitchen gadget store. I am sure you can find them at Amazon.com but I am not sure if they ship to Canada. Sorry, I am not much help!
Pam
What a delicious looking sandwich. Looks attractive also.
melty cheese, busted yolk, AND avocado? best sandwich ever!
I LIVE for breakfast sandwiches and this is totally going to hit the spot this week!
This sounds delish!!!
Would you happen to know what the total calories would be for this sandwich?
TIA
Thornefin,
I don’t calculate nutrition for my recipes, but there are online calculators that can help you with that. I hope this helps.
https://happyforks.com/analyzer
-Pam