This creamy avocado and egg breakfast sandwich is a quick, wholesome way to start the day — ripe avocado, tangy Greek yogurt and a squeeze of lemon turn simple boiled eggs into a satisfying spread. Piled onto whole-grain bread with a sprinkle of seeds, it is fresh, filling and ready in minutes. If you love simple morning toast, try our Avocado and Egg Toast and our Avocado Tuna Toast next.
Ingredients
- 2 slices whole-grain bread
- 1/2 avocado
- 2 hard-boiled eggs
- 1–2 tbsp Greek yogurt
- 1 tbsp lemon juice
- Sesame or sunflower seeds to taste
- Sliced vegetables for serving
Instructions
- Halve the avocado, remove the pit, and scoop out the flesh.
- Add the peeled boiled eggs, Greek yogurt, and lemon juice.
- Mash with a fork and mix well. The spread is ready.
- Pile onto the bread and sprinkle with seeds.
- Serve with fresh vegetables.
Tips
- Use a fully ripe avocado for the creamiest spread, and add the lemon juice right away to keep it bright. For safe handling of boiled eggs, see the guidance at USDA.
- For extra crunch, toast the bread well and add cucumber, tomato or radish slices on the side.
- Make the spread a little ahead and chill it, then assemble just before serving so the bread stays crisp. Find more breakfast inspiration at Allrecipes.
Nutrition (per 100 g): 256 kcal, protein 9.6 g, fat 14.7 g, carbs 20.9 g.