Scrambled Egg and Avocado Sandwich
Craving a quick and nutritious breakfast? The Scrambled Egg and Avocado Sandwich is your answer! With creamy avocado, fluffy scrambled eggs, and crunchy sourdough, this easy recipe will quickly become your favorite morning meal. Perfect for busy days or leisurely brunches, make it tonight!
Equipment
- Hexclad pots and pans set
Ingredients
- 2 slices sourdough bread
- ½ tbsp butter (salted)
- 2 eggs (whisked)
- ½ medium avocado (sliced)
- Salt and pepper to taste
- ½ tsp cilantro (fresh chopped)
- 1 tsp cotija cheese
- 2 tsp crème fraîche or sour cream
- 1 tsp hot sauce (optional)
Instructions
- Toast the sourdough bread.
- Melt butter in a pan on medium heat.
- Add in the eggs, stirring and flipping regularly with a spatula, until scrambled to your liking.
- Add avocado slices to a piece of toast and add a sprinkle of salt and pepper.
- Top with scrambled eggs, cilantro, and cotija cheese.
- Spread crème fraîche or sour cream on the other slice of bread.
- Drizzle with hot sauce if desired, and enjoy.
Notes
- Tip 1: Store leftover ingredients separately to maintain freshness.
- Tip 2: You can freeze the scrambled eggs in an airtight container for later use.
- Tip 3: Pair with a fresh fruit salad or lightly dressed greens.
- Tip 4: Using fresh, high-quality ingredients can really elevate the flavor.
- Tip 5: Experiment with different herbs like basil or chives instead of cilantro.