Monday, July 23, 2012

Open Face Avocado and Egg Sandwich

This is by far one of my favorite snacks, breakfasts, lunches, or dinners! It is really just a method than a recipe.

2 Eggs
Non-stick Spray or oil

2 pieces of Bread
2 slices of Cheese, whatever you have on hand
1/2 Avocado, chopped Tip for Storing the Other Half
Hot Sauce, such as Louisiana Hot Sauce or Tabasco
Salt
Pepper

Heat a skillet over medium heat.  Spray the pan with non-stick spray or drizzle it with about a teaspoon of oil. Crack the eggs into the hot pan. 

Toast the bread. 

With a spatula, flip the eggs over after about 3-4 minutes and cook on the other side until they are done to your liking. I really like a runny yoke, so I only cook the flipped eggs for about 1-2 minutes.  Cook the eggs longer if you like a yoke that is firmer.

On a plate, top the toast with a slice of cheese. Then slide an egg on top of the cheese. Sprinkle the egg with salt and pepper to your liking. Top with avocado and a few dashes of hot sauce.



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