Oh friends, it is finally Thursday. Sometimes I love Thursday even more than Friday. Thursday means that my week in the office is done as my manager allows for me to work from home on Fridays. I am thankful for that extra hour of sleep since Friday is also my rest day. But, what I love even more is sipping iced coffee while checking emails, the morning light in our apartment, listening to Spotify all day, and last but not least, making a fresh, healthy lunch.
So, back to that lunch I’m looking forward to making tomorrow because that is what this post is all about. For the past few weeks, Bo and I have fallen head over heels with a meal that was inspired by a brunch I enjoyed with Charlie. I fell in love with avocado, all over again, after brunch at High Road Brasserie.
Since that brunch I’ve had a bit of an obsession. Every week I’ve tried to replicate the open faced sandwich at home. While I don’t have the time or patience to poach an egg, my at home version is pretty darn epic. So epic, in fact, that it was the first thing Bo requested when he came home from the hospital.
I hope you enjoy this recipe as much as we do!
Open Faced Egg & Avocado Sandwich
Makes 1 open faced sandwich
Ingredients
1 slice of bread, fresher the better
1/4 ripe avocado
1 teaspoon freshly squeezed lemon juice
salt & pepper, to taste
1 egg
1/2 tomato, sliced
red pepper flakes
Instructions
1. Pre-heat a non-stick pan over medium heat.
2. In a small bowl, mash together the avocado, lemon juice and a dash of salt and pepper until well mixed.
3. Toast bread to personal liking. We love using fresh French bread toasted just until crispy so it is still doughy in the center.
4. While bread is toasting, crack an egg in the warmed pan and cook until your egg reaches over easy. You want the yolk to have a hint of crust on the outside but gooey insides. Don’t forget to salt & pepper your egg. Remove egg from heat once it reaches your preferred level of doneness.
5. Slice tomato into thin slices.
6. Build your open faced sandwich by spreading avocado spread on toast, followed by tomatoes, then egg. Add salt, pepper and a dash of red pepper flakes.
7. Enjoy!
In case you’re interested in seeing the nutritional facts for the recipe check out the lable below which I created using a new website, Newtrien.
That looks soooooooooooooo good! I am obsessed with avocado lately… I just need to learn how best to cut them myself when I don’t have a restaurant to do it 🙂
That looks really good! For some reason I love guacamole but I don’t like avocado which is so random!
You’re crazy Megan! But, this tastes like guac since it has the lemon and is mashed. 🙂
I LOVE that combo. So so much. Also – I used to loathe poaching eggs then we ordered these silicone poach pods (http://www.amazon.com/Silicone-Egg-Poachers-Set-Premium/dp/B00IOD3NQI/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1408652865&sr=1-2&keywords=poach+pods) and they are EVERYTHING. Just spray ’em with a little EVOO, plop the egg in, put in boiling water for 4ish minutes and you’re done.
Thanks Kristine!
I am so in love with Thursdays too! For different reasons then you, but I love knowing that the next day is the end of the week!
It’s so great isn’t it Emily!
THAT YOLK PORN. OMG OMG OMG!!! My taste buds just…….. Yeahhhh AH AH AH AH!
Gigi it will not disappoint!
This sammie is totally calling my name!
It is so delicious Jen! I just had it for lunch today!
I love it. It looks fabulous! Can’t wait to see this egg yolks on my own sandwich. Eggs and avocado makes perfect duet of fats. Unfotunately, your nutritional facts don’t contain every nutrients so I check it on http://happyforks.com/analyzer. Especially, I need to know about iron because I suffer from anemia. Now I know that one portion of sandwich contains 2,5 mg of iron.
can’t wait to go for another brunch on the High road!
Me either! Oh and remember those desserts – YUMMY!
MMMM two of the best things to put together in the world!
Yes indeed! It’s so delicious Kat!
Gahhh, Can I have one now please! I Such a great combination I wouldn’t have though of the lemon juice
It’s so delicious! In fact, I’m making one for lunch today!