Avocado-Egg Breakfast Sandwich


Sandwiches aren't just for lunch anymore -- enjoy this delicious, easy avocado and egg sandwich for breakfast. Asparagus spears make this sandwich even more yummy.

Avocado-Egg Breakfast Sandwich
Photo: Andy Lyons
Total Time:
10 mins
2 sandwiches


  • 4 slices whole wheat bread, toasted

  • Dijon-style mustard (optional)

  • 1 avocado, pitted, peeled, and mashed

  • 8 - 12 asparagus spears, steamed

  • 1 hard-cooked egg, sliced

  • Cracked black pepper and coarse sea salt

  • Olive oil


  1. Spread two bread slices with mustard, if using. Spread remaining two bread slices with mashed avocado. Top with asparagus spears and egg slices. Sprinkle with black pepper and salt and drizzle with olive oil. Top with mustard-coated bread.

To Make Ahead

To get a jumpstart on this sandwich, hard-cook the eggs and steam the asparagus ahead of time. Cover and refrigerate asparagus up to 5 days and eggs up to 7 days.

Nutrition Facts (per serving)

309 Calories
17g Fat
30g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 309
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 93mg 31%
Sodium 411mg 18%
Total Carbohydrate 30g 11%
Total Sugars 4g
Protein 12g
Vitamin C 9.5mg 48%
Calcium 118mg 9%
Iron 3.3mg 18%
Potassium 628mg 13%
Folate, total 124.8mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.4mg

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

Related Articles