AVOCADO TOMATO EGG SANDWICH RECIPES
EGG, AVOCADO, & TOMATO SANDWICH | AVOCADOS FROM MEXICO
Provided by Avocados From Mexico
Yield 2
Number Of Ingredients 7
Steps:
- In a blender, add in sour cream, eggs, salt, and pepper; blend until smooth.
- To assemble sandwich, spread egg mixture on both halves of each roll. On the bottom half, layer avocados and tomatoes; cover with top half of roll.
Nutrition Facts : Calories 490 cal, CarbohydrateContent 28 g, FiberContent 8 g, ProteinContent 19 g, SaturatedFatContent 12 g, SodiumContent 380 mg, SugarContent 8 g
SANDWICH WITH EGG, TOMATO AND AVOCADO, AN IDEAL BRUNCH ...
Steps:
- Preheat the oven to 160º. Drizzle the top of the bread with some olive oil. Place them in the oven at 160º for 10 minutes.
- Beat the eggs and season with salt and pepper. Add some oil in a frying pan and stir fry the eggs.
- Cut the tomato into large pieces and put them in the cutter, along with the basil. Chop the tomato. Make sure that the cutter or blender does not run on a too high speed otherwise you will get pulp. Then put this in a fine sieve so that the excess juice can come out.
- Peel the skin of the avocado and remove the pit. Divide it into four. Cut each part lengthwise into smaller pieces. Note: Do this at the end because the avocado will brown just like an apple. You can also sprinkle a bit of lemon juice on them to counteract this.
- Cut the spring onion into fine rings and shred the chives.
- Remove the bread from the oven. Now put a good layer of the fried eggs on top, seazon with salt and pepper. Spoon a spoonful of the tomatoes on top and finally place the avocado wedges on top. Season with salt and pepper and sprinkle the spring onions and chives on top. Drizzle a little more with olive oil and you're done.
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EGG, AVOCADO, & TOMATO SANDWICH | AVOCADOS FROM MEXICO
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