AVOCADO AND EGG BREAKFAST SANDWICH RECIPES

Name: Egg and Avocado Breakfast Sandwich
Yield: 6 sandwiches
Ingredients: 1 red bell pepper; ¼ medium mango, cut into pieces; 2 tablespoons light brown sugar; 2 tablespoons white wine vinegar; 2 tablespoons fresh orange juice; 1 tablespoon fresh lime juice; ½ teaspoon cayenne pepper; Kosher salt; 9 large eggs; ¼ cup whole milk; ¼ cup (½ stick) unsalted butter; ¾ cup grated extra sharp cheddar; Kosher salt and freshly ground black pepper; 6 kaiser rolls, split, lightly toasted; 1 avocado, sliced; 3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

EGG AND AVOCADO BREAKFAST SANDWICH RECIPE | BON APPÉTIT

Egg and Avocado Breakfast Sandwich Recipe | Bon Appétit image

Meat-free but not too virtuous, this breakfast sandwich is healthy and satisfying.

Provided by Dimes, NYC

Yield 6 sandwiches

Number Of Ingredients 16

Ingredients

1 red bell pepper
¼ medium mango, cut into pieces
2 tablespoons light brown sugar
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
½ teaspoon cayenne pepper
Kosher salt
9 large eggs
¼ cup whole milk
¼ cup (½ stick) unsalted butter
¾ cup grated extra sharp cheddar
Kosher salt and freshly ground black pepper
6 kaiser rolls, split, lightly toasted
1 avocado, sliced
3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

Steps:

Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning occasionally, until blackened in spots, 12–15 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel and remove seeds.
Purée bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with water as needed, until smooth; season with salt.
DO AHEAD: Hot sauce can be made 1 week ahead. Cover and chill.
Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, about 5 minutes. Remove from heat and mix in cheese; season with salt and pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry peppers.

EGG-AND-AVOCADO SANDWICH RECIPE | MARTHA STEWART

Egg-and-Avocado Sandwich Recipe | Martha Stewart image

This nutrition-packed sandwich is easy to whip up for breakfast or lunch.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Number Of Ingredients 7

Ingredients

1 large egg, plus 1 large egg white
Coarse salt and ground pepper
1 teaspoon extra-virgin olive oil
1 small scallion, chopped
1 whole-wheat English muffin, split and toasted
Hot sauce (optional)
1/4 avocado, thinly sliced

Steps:

Beat together egg and egg white; season with salt and pepper. In a small nonstick skillet, heat oil over medium. Cook scallion until softened, 1 minute. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Fold edges of egg mixture in to form a patty about the size of an English muffin. Continue to cook until set, about 20 seconds more.
Place egg on bottom half of English muffin and season with salt, pepper, and hot sauce, if using. Layer with avocado, then other half of muffin.

Nutrition Facts : Calories 340 g, FatContent 18 g, FiberContent 7 g, ProteinContent 17 g

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