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Veggie Breakfast Sandwich with Avocado Recipe
Ash Tyrrell

Veggie Breakfast Sandwich with Avocado Recipe

I’ve made my fair share of breakfast sandwiches, but this Veggie Breakfast Sandwich with Avocado quickly became my go-to morning pick-me-up. It’s fresh, creamy, and packed with flavor without feeling heavy.
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Prep Time 10 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 2 slices whole-grain bread – Toast lightly for extra crunch.
  • 1 ripe avocado – Creamy and smooth; mash just before spreading.
  • 1 large egg – Free-range eggs give richer flavor.
  • 1 slice cheddar cheese – Grate fresh for best melt.
  • 1/2 cup fresh spinach – Avoid frozen; it becomes watery.
  • 1/4 cup sliced tomato – Adds juiciness and freshness.
  • 1/4 cup sliced cucumber – Gives a crisp cool texture.
  • 1/2 teaspoon olive oil – For sautéing the spinach.
  • Salt and pepper to taste – Enhances all the natural flavors.
  • Optional: hot sauce or mustard – Adds a flavor kick.

Method
 

  1. First, I slice the tomato and cucumber and rinse the spinach. Fresh veggies make a huge difference in flavor. I like to pat them dry to avoid soggy bread.
  2. I scoop the avocado into a bowl and mash it with a fork. Adding a pinch of salt brings out the creamy, nutty flavor. Spread it evenly on one slice of bread.
  3. I heat olive oil in a skillet over medium heat. Crack the egg and cook until the white is set but the yolk is still slightly runny. Season with salt and pepper.
  4. In the same skillet, I toss the spinach quickly until just wilted. This keeps it bright green and avoids sogginess. Then I remove it and set it aside.
  5. I layer the sautéed spinach, sliced tomato, cucumber, and cheese on top of the avocado-covered bread. Finally, I add the egg and top with the second slice of bread. A gentle press helps it all stick together.
  6. I sometimes add a drizzle of hot sauce or a smear of mustard for an extra punch. It really elevates the flavors without overpowering the veggies.

Notes

  • I always toast the bread lightly to prevent sogginess from avocado and tomatoes.
  • Using ripe avocado is key—it spreads easily and tastes buttery.
  • I like to cook the egg just right; slightly runny yolk makes the sandwich creamy.
  • Adding fresh herbs like cilantro or basil can really elevate the flavor.
  • I sometimes sprinkle a little feta cheese for an extra tangy twist.