This is a ridiculously easy breakfast or lunch sandwich. This isn’t much of a recipe, but it’s something I feel I need to share, especially because it got quite a few likes on my Instagram when I posted it several weeks ago.
Lunch is my least favorite meal of the day. Have I mentioned this before? I’m constantly running errands around lunch time and it’s easier to grab a bite to eat while I’m out and about. But that adds up, both in money and calories. If I happen to be home, or can make it home from my errands before the Hunger Monster™ rears its ugly head, there’s very little in the way of lunch-esque food available for consumption. I knock back a smoothie for breakfast, and I usually go all-out on dinner – so I really don’t want to make something elaborate for lunch, nor do I want to just scrounge around for a dollop of hummus, a handful of carrots, or junk food. I used to nuke a Lean Cuisine in these times, but I stopped buying them this year in an attempt to cut out more processed food.
So what’s a gal to do?
This sandwich works! It’s a relatively quick fix and it’s a good combination of adequate calories, healthy fats, and enough carbs to fuel me (with a bit of fiber and protein for good measure, to make up for the fact that the white bread bagel lacks vitamins and minerals).
If you’re not a fan of a gooey fried egg, a scrambled one piled on top will be just as good. But that decadence of a canary yellow waterfall cascading over the avocado and pooling onto the bagel can’t be beat.
Avocado & Fried Egg Sandwich
1/2 bagel (everything, whole wheat, sesame, poppy seed, toasted garlic/onion, or plain)
1 large egg
1/2 medium avocado
pinch of salt
pinch of fresh cracked pepper
- Toast the bagel of choice.
- Mash the avocado and sprinkle with salt.
- In a small frying pan, prepare the egg as you prefer. Scramble or fry. Any method of cooking the egg works well for this sandwich. Add black pepper to the finished egg.