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Avocado and Egg Breakfast Sandwich (URS: Breakfast)
Posted By Jessica Fisher On March 28, 2012 @ 7:30 pm In Main Dishes,Recipes,URS | 19 Comments
Hard cooked eggs and toast make a fabulous base for an easily assembled and highly portable breakfast sandwich.
Breakfast can be a tricky meal. It’s the most important, but it’s also happening at a busy time. Mornings can be a rush. Somedays, I get the kids fed, but forget to feed the Mama. That’s when a breakfast sandwich suits me just right.
Easily assembled and highly portable a breakfast sandwich can combine protein, fat, and carbs in one tasty morsel. And if you keep hard cooked eggs and sandwich bread on hand, you’ve got it made.
Or close to.
Here’s how to build your breakfast sandwich:
I’m not a big fan of hard, crispy toast, at least not for sandwiches. I recommend toasting it enough to add structure to the sandwich but not so toasty that it scrapes the roof of your month. (Just saying)
Each week I hardcook 8 to 10 eggs for our family to munch on. They cook quickly, store well, and are great for quick snacks or to pack in my husband’s lunch. (We just keep them away from FishChick3 who has the egg allergy.)
For the sandwich, peel the egg and place it on the toast. Lightly mash it with a fork and spread it across your toast.
Here’s where things get exciting. Add whatever you like to boost the sandwich to the next level. Consider these options:
There’s no limit to your options. Try different flavor combinations until you find what you like. My recent concoction included toast, egg, avocado slices, and sweet onion. Can’t wait for summer tomatoes to arrive so that I can add those into the mix. Yum!
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