Perfect Egg Sandwiches with Avocado

Perfect Egg Sandwiches with Avocado

In Portland, it seems there’s always a rush for breakfast – even at the mediocre spots. So if it’s after 10 and we want breakfast, we’ve been getting in the habit of making it ourselves.

Egg sandwiches are a delicious way to whip up a quick breakfast, and can usually be made with what you have on hand. Best of all, they really cut through a hangover ;).

Egg sandwiches with Avocado

15 minutes start to finish – Serves 2

  • 4 eggs
  • 4 pieces of bread
  • 2 pieces swiss cheese
  • Half an avocado
  • Seasoning to taste

Start by heating up a pan with oil and toasting two pieces of the bread. Crack the four eggs in a bowl and season them however you like. I usually add salt, pepper, crushed red pepper and ground chile pepper, but I only add about half the salt, to save some for after the eggs have cooked.

Once the pan has been heated, drop the four eggs in, and prepare however you like them. While the eggs cook, cut the half avocado into long slices, and as the bread pops from the toaster put the swiss between the warm toast so it starts melting.

When the eggs are getting close to being done, chop them into two portions and put a piece of swiss and toast on top of each. Let this sit for a minute or two, then flip it over, putting the other piece of toast underneath. Pull this off after another minute, place the slices of avocado on top and then slice in half.