When you live in a household that’s favorite meal is breakfast, creativity knows no bounds. This egg sandwich is the perfect breakfast treat and I’ve even been known to wrap it up and take it on the road.
Fried Egg Sandwich: the beginning
I love a good breakfast egg sandwich but anytime I’m out and about, my options are limited. This little breakfast treat is usually geared towards meat-based meals and so over the years, I’ve experimented with many different veg-heavy alternatives. Enter this avocado egg sandwich!
I’ve loaded this sandwich up with a hefty amount of vegetables, hummus, and a solid sauce to bring it all together. Not much is missing, making this my kind of breakfast.
One of the reasons I wanted to share this particular recipe: the kale sauce. I posted this omelette a few weeks back and this is a perfect example of having one sauce across a few different meals. This kale sauce is vibrant and the perfect way to add greens to this sandwich without having a pile of leafy greens.
I will say, the tarragon in the sauce isn’t for everyone. Feel free to use whatever kind of sauce you might like. A variation of pesto is always nice or experiment with other types of flavorful sauces.
When it comes to sandwiches, hummus is up there with mustard as an every-day kind of thing. I’d happily lather it on almost every sandwich I eat. It’s also a great way to experiment with different flavors. Make a harissa, beet, or herby hummus to use on sandwiches and grilled cheeses.
Obviously the egg is the issue here but you could easy drop the egg and have a delightful veg sandwich. I’ve also been playing with the idea of adding a tofu scramble to the mix!
Finally, the most important part: the vegetables. This avocado egg sandwich is perfect for any kind of seasonal vegetables. In the summer, use roasted tomatoes or grilled squash. In the spring, pile it high with fresh or sautéed greens.Print
A hearty fried egg sandwich perfect for breakfast or a light dinner. Piled high with vegetables, hummus, eggs, and sauce: it’s full of flavor and filling.
1 medium sweet potato
1 tablespoon olive oil
¼ teaspoon sea salt
2 large egg, fried in ghee or olive oil
4 slices of toasted bread
1 ripe avocado
1/4 cup kale-tarragon green sauce (see note)
¼ cup hummus (plain, garlic, or flavored would work)
- Heat your oven to 425˚F. Give the sweet potato a good scrub and cut into sticks (think french fry size). I don’t peel my sweet potatoes but you definitely can if you feel the need. Place on a sheet tray covered with parchment and toss with the olive oil and salt. Spread the fries in a single layer and roast until tender and browning, 20 minutes or so- the time will depend on how thin you cut the sweet potatoes.
- While the sweet potato is roasting, fry the eggs, toast the bread, and prep the avocado by peeling and cutting into slices.
- When the sweet potatoes are done, spread the hummus on two slices of toasted bread. Top with the sweet potato, avocado, and a fried egg. Spread the kale sauce on the remaining two pieces of toast and place on top to finish the sandwich.
The tarragon kale sauce really makes this omelette but I understand if it’s a bit out of your comfort zone. Use a riff on pesto or any other kind of sauce you might have on hand.
Keywords: avocado egg sandwich, fried egg sandwich, egg sandwich