Egg, cheese, avocado breakfast sandwich
A savory breakfast sandwich made by whisking three eggs with seasonings, cooking them into a thin pancake in a buttered pan, then pressing two bread slices directly into the egg mixture. Once the egg sets, the bread and egg are flipped together, topped with sliced mozzarella and avocado, then folded into a sandwich and served warm.
- Total time
- 15 min
- Servings
- 1
- Calories
- 600
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Whisk 3 eggs in a bowl (add pepper or salt if needed, as well as other seasonings)
Step 2
Heat pan to medium level, oil or butter over it- and pour your egg mixture spreading it across the pan “slightly thickly”
Step 3
After 20-30 seconds the egg mixture should begin to form slightly, then place your two (toasted or non-toasted) bread slices onto the egg mixture directly. After 20 more seconds, once the egg mixture forms more solidly, flip the bread and egg mixture on the pan
Step 4
When flipped (on the inside of the egg’ish pancake that lays on the 2 bread slices- add your toppings (in my case: avacado and mozzarella)
Step 5
Once done, flip one of the bread pieces over, to fold the “egg pancake” and create the sandwich form.
Step 6
Place onto a plate, cut in half or diagonally and enjoy! 😉
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