Рецепт avocado toast & egg sandwich

by Jackie Newgent

I love avocado toast topped with a crisp fried egg with a runny yolk! But when it’s lunchtime, sometimes I simply want a sandwich. If I didn’t already have avocado toast for breakfast, this is my favorite kind of noon-ish sandwich. Frankly, I don’t use a recipe. You can definitely make it without one, too. But I know some of you prefer to follow recipes … especially the first time out. So, I jotted this all down for you to recreate this super satisfying sandwich as you wish. Hope you enjoy it as much as I do!   avocado toast & egg sandwich Yield: 1 serving Serving size: 1 sandwich   INGREDIENTS 2 slices whole grain bread 1 teaspoon extra-virgin olive oil ½ Hass avocado, finely diced Sea salt and freshly ground black pepper, to taste 1 cup packed fresh baby arugula Generous squirt (or splash) of lemon juice ½ teaspoon avocado oil 1 large organic egg DIRECTIONS Lightly brush one side of each slice of bread with the olive oil. Pan-grill or grill both sides of the bread slices. Place the oil-brushed grilled side of each toast down on a plate or cutting board (Hint: It’ll look richer!). Add the avocado on top of both toasts. Smash and spread the avocado with a fork. Season with a pinch each of salt and pepper. In a small bowl, toss the arugula with the generous squirt (or splash) of lemon juice. Add the dressed arugula on top of one of the avocado toasts. Heat the avocado oil in a cast iron or other stick-resistant skillet over medium-high heat. When fully heated, add the egg and fry to desired doneness. Season with a pinch each of salt and pepper. Transfer the egg to the avocado toast without the arugula. Form a sandwich, cut in half, and serve.   Per serving: 400 calories, 25g total fat, 4.5g saturated fat, 0g trans fat, 185mg cholesterol, 560mg sodium, 30g total carbohydrate, 9g dietary fiber, 5g total sugars includes 0g added sugars, 15g protein