Opened Faced Breakfast Sandwich
Start your day with this delightful Open-Faced Breakfast Sandwich, a vibrant medley of fresh flavors and wholesome ingredients that’s perfect for mornings when you want something a little extra. Featuring toasted sourdough bread as the foundation, this recipe layers creamy mashed avocado infused with zesty lemon juice, sautéed baby spinach, and juicy cherry tomatoes. The crowning glory? A perfectly cooked sunny-side-up egg with its golden yolk ready to ooze over the savory goodness below. With just 20 minutes from start to finish, this nutritious, open-faced delight is an elegant yet easy breakfast idea. Customize it with a sprinkle of red pepper flakes for a kick, and serve it as a hearty weekday meal or an impressive weekend brunch centerpiece.
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Recipe Information
Ingredients
- 2 slices sourdough bread
- 2 pieces large egg
- 1 whole avocado
- 2 teaspoons butter
- 6 pieces cherry tomatoes
- 1 cup baby spinach
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Toast the slices of sourdough bread until golden brown and set aside.
Cut the avocado in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork until creamy. Stir in the lemon juice, 1/4 teaspoon of salt, and a pinch of black pepper. Set aside.
Halve the cherry tomatoes and set them aside for topping.
In a medium-sized skillet, heat the olive oil over medium heat. Add the baby spinach and sauté for 1-2 minutes until wilted. Sprinkle with a pinch of salt, then remove from heat and set aside.
Wipe the skillet clean, then add the butter and melt it over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side-up is recommended). Sprinkle the eggs with the remaining salt and black pepper while cooking.
Spread the mashed avocado evenly over the toasted slices of sourdough bread.
Top each slice with the sautéed spinach, a fried egg, and halved cherry tomatoes. Sprinkle with red pepper flakes for a little kick, if desired.
Serve immediately and enjoy your open-faced breakfast sandwich!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 6.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
