Open Avocado n’ Egg Sandwich


If you are looking to get away from the drab morning routine where you eat some form of cereal, or if your idea of a good breakfast is more than just a quick pit stop for a doughnut on your way to work, then this recipe is for you. I love it, and I know you will too.


  • 4 slices low-sodium bacon
  • 4 large eggs
  • Salt and black pepper, to taste
  • 2 Slices of toast
  • 1 cup of fresh greens
  • 1 medium sized tomato
  • ½ Avocado
  • 1 green onion, chopped


  1. Cook bacon until crisp in a skillet set to medium heat, 3-4 minutes per side. Remove strips to a paper towel-lined plate and then crumble. Set aside.
  2. In a medium bowl, beat eggs until well mixed. Set a skillet over medium heat. Once hot, pour in eggs. Cook, stirring frequently, until eggs are set, 3 to 5 minutes. Remove from heat and sprinkle with salt and pepper, to taste. Mash a few slices of avocado and mix thoroughly with the eggs.
  3. Toast bread halves until lightly golden. Top with greens, chopped tomato, scrambled avocado n’ eggs. Place on a baking sheet.
  4. Sprinkle with crumbled bacon and chopped green onion. Serve warm.

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Jeremy Hanes
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    • Selena B
    • November 10, 2016

    Perfect for breaky, lunch and dinner. I loveeee this recipe

    • Corina
    • November 10, 2016

    I make mine with an entire avocado. Dare ya to try it

    • Matty
    • November 10, 2016

    I have this almost everyday

    • Lauren
    • November 10, 2016

    ^^^^^^ jealous, wish i had time for that @matty

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