Avocado Egg Sandwich with Hummus

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: international


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.



Sweet Potato

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)


  1. 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.
  2. While the sweet potato is roasting, fry the eggs, toast the bread, and prep the avocado by peeling and cutting into slices.
  3. 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