Breakfast

Avocado and egg breakfast open-faced sandwich is for Breakfast.

Avocado and egg breakfast open-faced sandwich takes 12 minutes to prepare.

Avocado and egg breakfast open-faced sandwich takes 3 minutes to cook.

Avocado and egg breakfast open-faced sandwich makes 1 servings.

The ingredients for Avocado and egg breakfast open-faced sandwich are:

0.5 fruit without skin and seeds Avocados, California (Haas)
2 tbsp chopped Onions, raw
0.5 fl oz Lemon Juice
0.25 tsp Garlic powder
Salt & Pepper to taste
0.25 pat (1" sq, 1/3" high) Butter, salted (I used Pam butter cooking spray, but couldn't find it in the food search on SP!)
1 serving Egg white, large
1 large Egg, fresh, whole, raw
2 slices Sara Lee 100% Whole Wheat Bread with Calcium & Vitamin D
15 grams Cilantro, raw (I used about 1 tablespoon finely diced)

Here is how you make Avocado and egg breakfast open-faced sandwich:

Mix avocado, lemon juice, salt,pepper, garlic powder,cilantro with a fork in a bowl & set aside.Toast bread.Beat egg & egg white together. Spray skillet w/Pam, pour in eggs and cook over medium heat, turning when 1st side is set. Spread avocado mix evenly on toast. Divide cooked egg into 2 halves and put one half on each piece of avocado toast.Serving Size: Makes 2 filling open-faced sandwichesNumber of Servings: 1Recipe submitted by SparkPeople user CARBMONSTERII.

The nutritional information for Avocado and egg breakfast open-faced sandwich is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 409.8

• Total Fat: 21.3 g
• Cholesterol: 188.7 mg
• Sodium: 506.0 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 10.8 g
• Protein: 19.3 g