7/13/20

Egg & Guacamole Open-Faced Breakfast Sandwich Recipe


By on 7/13/2020 10:04:00 AM

While my family is not vegetarian--we do reduce meat in our meals as often as we can.  We frequently celebrate Meatless Monday with a day of meatless meal ideas.  Growing up, I rarely ate breakfast. This was a change that I definitely made when I had my own family.  Everyone eats breakfast.  Every day!  We may not eat together--but everyone eats something beyond a bagel or a toaster pastry! 

I make a lot of eggs in our little corner of the world.  Sometimes, I prepare eggs with meat or cheese--but, I almost always use eggs in some form.  On the days that I skip meat with breakfast, I love the flavors of eggs with avocado.  This open-faced Egg & Guacamole breakfast sandwich is one of my favorite breakfasts when we have prepared guacamole on hand.  Ready in minutes--this is the perfect, busy Meatless Monday breakfast!  What is my egg and guacamole open-faced breakfast sandwich recipe?

Scrambled egg and guacamole on wheat toast
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Ingredients for my Egg & Guacamole Open-Faced
Breakfast Sandwich Recipe


2 Eggs
2 Tbsp.Homemade Guacamole or Store Bought Guacamole
1 Slice Wheat or Ezekiel Bread Toast

Instructions for my Egg & Guacamole Open-Faced
Breakfast Sandwich Recipe

Pinnable Image for an Egg & Guacamole Open Faced Breakfast Sandwich Recipe
Choose the Guacamole.  We almost always make our own guacamole.  My daughter truly makes some of the best homemade guacamole EVER!  Anytime we have a little of her guacamole leftover from dinner, we set it aside and use it to make these breakfast sandwiches the next morning.  If you don't have the time to make your own guacamole, pick up a container of prepared guacamole or a package of single serve guacamole minis.  A mini container is about the right size most of the time for a single open-faced sandwich.   I prefer a spicy guacamole for these breakfast sandwiches--but, you can certainly choose a classic or mild version too and the sandwiches will still taste great!

Prepare the Toast.  I toast a multi-grain or whole wheat bread--then spread it liberally with a couple of tablespoons of guacamole.  Set it aside to keep it warm while you scramble the eggs.

Scramble the Eggs.  Melt 2 teaspoons of coconut oil or butter into a small skillet.  I used coconut oil for a year or so and have returned to butter over the past few months.  If you opt for coconut oil, an organic coconut oil will give the eggs the flavor of coconut and that doesn't always pair well with some brands and varieties of guacamole.  You can certainly use margarine or a low fat butter alternative if you want.    Add the beaten eggs to the pan and scramble over low heat until the eggs are set through. 

Build the Egg & Guacamole Open-Faced Breakfast Sandwich & Serve.  Add the warm scrambled egg to the guacamole layered toast slice  & serve warm.  Plan to eat with a knife and fork! 



Egg & Guacamole Open-Faced Breakfast Sandwich Recipe

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Egg & Guacamole Open-Faced Breakfast Sandwich Recipe
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Author: Angela Thompson
This open-faced Egg & Guacamole breakfast sandwich is one of my favorite breakfasts when we have prepared guacamole on hand. Ready in minutes--this is the perfect, busy Meatless Monday breakfast too!

Ingredients:

  • 2 tsp.  Coconut Oil or Butter
  • 2 Eggs
  • 2 Tbsp. Homemade Guacamole or Store Bought Guacamole
  • 1 Slice Wheat or Ezekiel Bread Toast

Instructions:

  1. Choose the Guacamole. We almost always make our own guacamole. My daughter truly makes some of the best homemade guacamole EVER! Anytime we have a little of her guacamole leftover from dinner, we set it aside and use it to make these breakfast sandwiches the next morning. If you don't have the time to make your own guacamole, pick up a container of prepared guacamole or a package of single-serve guacamole minis.  A mini container is about the right size most of the time for a single open-faced sandwich. I prefer spicy guacamole for these breakfast sandwiches--but, you can certainly choose a classic or mild version too and the sandwiches will still taste great!
  2. Prepare the Toast. I toast a multi-grain or whole wheat bread--then spread it liberally with a couple of tablespoons of guacamole. Set it aside to keep it warm while you scramble the eggs.
  3. Scramble the Eggs. Melt 2 teaspoons of coconut oil or butter into a small skillet. I used coconut oil for a year or so and have returned to butter over the past few months. If you opt for coconut oil, an organic coconut oil will give the eggs the flavor of coconut and that doesn't always pair well with some brands and varieties of guacamole. You can certainly use margarine or a low-fat butter alternative if you want. Add the beaten eggs to the pan and scramble over low heat until the eggs are set through.
  4. Build the Egg & Guacamole Open-Faced Breakfast Sandwich & Serve. Add the warm scrambled egg to the guacamole layered toast slice & serve warm. Plan to eat with a knife and fork!

Notes:

Extra Toppings if Desired: Diced Jalapenos, Diced Tomatoes or Scallions
Breakfast, Guacamole, Avocado, Eggs
Breakfast
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About Angela

Angela is a freelance travel writer and lifestyle blogger, blessed with 3 beautiful daughters, 5 moody cats, 1 spoiled dog, and 1 very supportive husband.

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