Rating: 4.5 stars
16 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 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.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

total:
30 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 26g; cholesterol 221mg; saturated fat 5g; carbohydrates 29g; mono fat 6g; poly fat 3g; insoluble fiber 6g; sugars 6g; protein 21g; vitamin a 340.1IU; vitamin c 3.5mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 4.7mg; vitamin b6 0.5mg; folate 96.8mcg; vitamin b12 0.8mcg; sodium 1093mg; potassium 538mg; calcium 101mg; iron 3.4mg.
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