This avocado breakfast sandwich is the best way to get your morning going with a mouthful of flavor!
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.
Avocado Egg Spinach Sandwich
Calories360 Per Serving
Protein14g Per Serving
Fiber12g Per Serving
|Total Fat||19.0 g|
|Saturated Fat||3.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||3.0 g|
|Monounsaturated Fat||12.0 g|
|Total Carbohydrate||34 g|
|Dietary Fiber||12 g|
2 starch, 1 vegetable, 1 lean meat, 3 fat
2 slices whole-grain bread
2 tablespons goat cheese, at room temperature
4 egg whites
2 ounces fresh spinach
1 large cucumber, sliced (about 1 ¼ cup)
2 fresh avocados (halved, pitted, peeled, sliced)
1 teaspoon fresh lemon juice
1 cup alfalfa sprouts
2 teaspoons olive oil
1/8 teaspoon Black pepper
Heat olive oil in a small, non-stick pan over medium heat.
Crack the eggs directly into the pan. Continue cooking the egg whites over medium heat for about three minutes or until the white is set and slightly crispy around the edges.
Spread the goat cheese evenly on all of the slices of bread.
Take one of the slices of bread and top with spinach, cucumber and avocado slices.
Drizzle fresh lemon juice over the avocado.
Add sprouts and top with the egg whites. Season with black pepper.
Place the other piece of bread, goat cheese side down, on top of the egg. Repeat with the other sandwiches. Serve immediately.
Tip: Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.