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.