• 16 Ratings

Skip the drive-through and learn how to make egg sandwiches--that are much more well-balanced--right at home. This avocado-egg sandwich recipe takes 30 minutes, so you can even make it on a busy weekday morning.

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Ingredients

Directions

  • For poached eggs, fill a large skillet with water to a depth of 1/2 inch. Add 1 tablespoon vinegar. Bring to boiling; reduce heat to simmering. Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water-vinegar mixture. Sprinkle eggs with salt and pepper. Cover and cook for 3 to 4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using the edge of a metal spatula, separate the eggs. Use a slotted spoon to remove the eggs; set eggs aside. Discard liquid and dry skillet; set skillet aside.

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  • Meanwhile, in a small bowl stir together mayonnaise, wasabi paste, and brown sugar. Set aside.

  • In the same skillet cook the prosciutto over medium-high heat until crisp. Remove prosciutto from skillet.

  • To assemble sandwiches, layer avocado, prosciutto, poached eggs, and sprouts on four of the toasted bread slices. Spread about 1 tablespoon of the mayonnaise mixture on one side of each of the remaining four bread slices; add to sandwiches, mayonnaise sides down.

*Tip:

Because sprouts are grown in warm, humid conditions where bacteria can quickly multiply, sprouts have the potential of causing illness when eaten raw.

Nutrition Facts

433 calories, (5 g saturated fat, 3 g polyunsaturated fat, 6 g monounsaturated fat), 221 mg cholesterol, 1093 mg sodium, 29 g carbohydrates, 6 g fiber, 6 g sugar, 21 g protein.

Reviews

16 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1