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- 1 egg
- 1 slice mozzarella cheese
- 1 whole wheat English muffin, sliced in half
- 4 slices avocado
Fry an egg in a pan on the stove until it's cooked. Toast the English muffin, and melt the cheese over it. Place the egg on one side of the English muffin, and top it with the avocado slices. Sandwich with the other half of the English muffin and enjoy.
Calories Per Serving445
Folate equivalent (total)136µg34%
Have a question about the nutrition data? Let us know.
Avocado Toast – 3 Ways!
Breakfast is the most important meal of the day! Luckily, there are so many yummy breakfast recipes to choose from. Whether you like smoothies, eggs, or pancakes & waffles, there is something for everyone.
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First came the egg-in-a-hole second came a baked egg in avocado. Now, there&rsquos the avocado-egg-in-a-hole, a mishmash of both creations. When making an egg-in-a-hole sandwich, you would usually use a cookie cutter or a knife to punch a hole out of a really thick slice of white or whole wheat bread. Then, you&rsquod crack an egg right into the hole. This time around, with an avocado boat included in the mix, the sunny egg is nestled in an avocado half that fills the hole at the center of your sliced bread. Boom. It&rsquos the same healthy baked egg avocado boat you dearly love&mdashjust with the best part of any breakfast sandwich: BREAD.
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This recipe is presented by Eggland’s Best.
For this healthy, creamy, and colorful sandwich, start with a ripe avocado. A California favorite, an avocado is ready to eat just after the skin turns from green to black, and it yields to gentle pressure.
Take the butter out of the refrigerator before you slice the red onion and tomatoes so it has time to soften. And choose a hearty, crusty Italian bread.
Tips for Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
California Avocado Egg Bites
Instant Pot® avocado egg bites are a fantastic way to start your day. Not only are&hellip
30 Mouthwatering Breakfast Sandwiches You Need For The Perfect Morning
Breakfast will forever be my favorite meal of the day.
It's the only meal of the day that highly encourages you to polish off a heaping pile of bacon. And it allows you to stuff your face full of pastries (without them counting as desserts, of course).
Yes, if there's one country that knows how to do breakfast right, it's America.
Plus, this meal lets you grab two slices of bread and transform all of your beloved morning essentials into one epic breakfast sandwich.
If you've been starting your day with a boring lox bagel or a plain, old egg sandwich, I hate to break it to you, but you've been doing breakfast all wrong.
In fact, there's a good chance you've been missing out on all sorts of sweet and savory sandwich creations. But before you get foodie FOMO, you'll be glad to know we found some of the most delicious sandwich recipes on the face of the planet.
Seriously, once you try some of these badass breakfast sandwiches, you'll skip the snooze button and head straight to the kitchen.
Take a look at the pictures below to see 30 breakfast sandwiches definitely worth waking up for.
So avocados…in particular the most available kind, Haas avocados are full of healthy benefits you should check out. Here’s an article explaining the 19 Best Benefits of Avocados . There are lots of varieties of avocados but the “Alligator Pear” or Haas is the kind in most stores. Haas is the kind with dark green, bumpy textured skin. It is picked and only ripens after picking. That’s why you sometimes have to bring them home and allow a couple days for them to fully ripen. There is nothing worse than hoping to make some guacamole and have an avocado that’s still too hard to mash. If you can squeeze the avocado and a slight impression can be made, the avocado should be ripe enough to eat.
Another way to check the ripeness is to check the stem. If you can easily remove the small stem and the skin under it is green and when squeezed the skin gives a little, you should be good to go. If the skin under the stem is brown, the avocado is overripe, and when squeezed it gives quite a lot. Overripe avocados have brown spots from age and bruising. Alternatively, if the little stem won’t come off, the avocado is obviously not ripe yet.
You can take a look at a couple other of my recipes which use avocados. Tex-Mex quinoa brown rice grain bowl is one, and Avocado salad dressing is another to try.
- 1 3/4 lb lobster, cooked, meat pulled from shells
- 1/2 avocado, thinly sliced
- 2 fried Pete and Gerry’s Organic Eggs, cooked to desired doneness
- 1/2 of a whole grain baguette, divided in half or 2 whole grain rolls
- 1 tablespoon salted butter, melted
- Salt and freshly ground black pepper to taste
Serv. Size: 1 sandwich, Servings: 2
Amount Per Serving: Calories 820, Fat Cal. 250, Total Fat 28g (43% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 780mg (260% DV), Sodium 2640mg (110% DV), Total Carb. 53g (18% DV), Fiber 10g (40% DV), Sugars 8g, Protein 91g, Vitamin A (15% DV), Vitamin C (8% DV), Calcium (50% DV), Iron (25% DV), Vitamin D (10% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Mashed Avocado and Egg Breakfast Sandwich
Mashed avocado with a hint of garlic topped with a fried egg and dried cranberries in a delicious breakfast sandwich. Quick and easy to make, this mashed avocado and egg breakfast sandwich is the perfect way to start the morning on the go.
On days that I work, I’m up super early in the morning, like before the sun comes up early. I’m sure we all have experienced that at some point.
The truth is, I’m not a fan of eating right after I wake up. I have no appetite early in the morning, and I really don’t like the idea of forcing myself to eat. So instead, I make breakfast to bring with me while I take the bus to work. Sometimes it’s a yogurt, sometimes it’s a fruit, and sometimes it’s these breakfast sandwiches. I mean, avocado and egg? Love, love, love the combination. And hopefully, so will you.
Mashed avocadoes with a tiny bit of garlic powder and salt for flavor fried egg with a yolk oozing from the center and black pepper sprinkled on top melted shredded mozzarella cheese sweet dried cranberries and your favorite bagel sliced in half or slices of bread. Put them together and you have yourself a healthy but very tasty breakfast sandwich, fit to be wrapped and eaten as you make your way to work.
Not a fan of dried cranberries? Or not sure if you’ll like the flavor? Go ahead and take out the cranberries. But for me, I love the difference in flavor that both sweet and savory bring to this sandwich.
For an even healthier version of this sandwich, you can always replace the mashed avocado with the garlic edamame purée.
First, cut a large avocado in half and remove the pit. Carve out the avocado and place them into a bowl. Use a spoon to mash up the avocado until the texture is to your liking. Mix in the garlic and the salt.
Coat the bottom of a small pan with vegetable oil. It’s important to do this so that the egg doesn’t get stuck to the pan. Heat the oil over low heat for about 30 seconds. Crack an egg into a bowl and pour it carefully into the pan. This helps keep the egg together and less likely to spread. Once the egg white has turned white, the egg is ready. But if you like your egg not as undercooked, cover the pan with a lid and turn off the heat. Let the egg sit for about a minute. The yolk will have cooked a little bit but is still runny. Sprinkle the egg with black pepper.
Toast the bagel or the bread until lightly golden brown. Sprinkled shredded mozzarella cheese on one of the slices and warm the slice until the mozzarella cheese has melted.
Top the bagel slice with the mashed avocado, dried cranberries, and the fried egg.
And voila! You have a quick and easy breakfast ready to be wrapped up and carried on the go.
California Avocado Sunshine Citrus Fennel Toast
Enjoy the flavors of avocado and citrus combined to make avocado toast. California Avocado, Meyer lemon,&hellip