Mediterranean Breakfast Sandwich
Avocado, eggs, and sun-dried tomatoes
Ingredients
- 2 slices sourdough or multigrain bread
- 1 ripe avocado
- 2 eggs
- 4 –6 sun-dried tomato slices
- 1 handful microgreens or baby spinach
- 1 tablespoon olive oil or butter for toasting
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch crushed red pepper flakes
- 1 teaspoon lemon juice optional
Instructions
- Lightly brush the bread slices with olive oil or butter and toast in a skillet until golden and crisp.
- In a small bowl, mash the avocado with salt, black pepper, and lemon juice if using.
- Heat a non-stick skillet over medium heat. Crack in the eggs and cook sunny-side up or over-easy. Season with salt and crushed red pepper flakes.
- Spread the mashed avocado evenly over one slice of toast.
- Top with the eggs, sun-dried tomato slices, and microgreens or spinach.
- Close with the second slice of toast, press gently, and serve immediately.
Notes
Swap microgreens for arugula or spinach