Opened Faced Breakfast Sandwich

Start your day with this delightful Open-Faced Breakfast Sandwich, a vibrant medley of fresh flavors and wholesome ingredients that’s perfect for mornings when you want something a little extra. Featuring toasted sourdough bread as the foundation, this recipe layers creamy mashed avocado infused with zesty lemon juice, sautéed baby spinach, and juicy cherry tomatoes. The crowning glory? A perfectly cooked sunny-side-up egg with its golden yolk ready to ooze over the savory goodness below. With just 20 minutes from start to finish, this nutritious, open-faced delight is an elegant yet easy breakfast idea. Customize it with a sprinkle of red pepper flakes for a kick, and serve it as a hearty weekday meal or an impressive weekend brunch centerpiece.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 2 slices sourdough bread
• 2 pieces large egg
• 1 whole avocado
• 2 teaspoons butter
• 6 pieces cherry tomatoes
• 1 cup baby spinach
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons red pepper flakes (optional)

Directions

Step 1

Toast the slices of sourdough bread until golden brown and set aside.

Step 2

Cut the avocado in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork until creamy. Stir in the lemon juice, 1/4 teaspoon of salt, and a pinch of black pepper. Set aside.

Step 3

Halve the cherry tomatoes and set them aside for topping.

Step 4

In a medium-sized skillet, heat the olive oil over medium heat. Add the baby spinach and sauté for 1-2 minutes until wilted. Sprinkle with a pinch of salt, then remove from heat and set aside.

Step 5

Wipe the skillet clean, then add the butter and melt it over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side-up is recommended). Sprinkle the eggs with the remaining salt and black pepper while cooking.

Step 6

Spread the mashed avocado evenly over the toasted slices of sourdough bread.

Step 7

Top each slice with the sautéed spinach, a fried egg, and halved cherry tomatoes. Sprinkle with red pepper flakes for a little kick, if desired.

Step 8

Serve immediately and enjoy your open-faced breakfast sandwich!

Nutrition Facts

Serving size	526 grams (526.0g)

Amount per serving	% Daily Value*
Calories	848

Total Fat 54.50g	70%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 4.30g
Cholesterol 404mg	135%
Sodium 1911mg	83%
Total Carbohydrate 69.40g	25%
Dietary Fiber 14.20g	51%
Total Sugars 6.60g
Protein 27.30g	55%

Vitamin D 84IU	418%
Calcium 160mg	12%
Iron 6mg	35%
Potassium 1203mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 12.4%

Carbs: 31.6%