Avocado egg sandwich

When I have had a long day at the office and I come home feeling especially ravenous, I want something quick for dinner! The last thing I feel like doing is heading to the supermarket, then heading home and cooking it all up. Plus first I have the daunting task of deciding on something to make. Choices choices. When I was younger, my mom made us egg in the holes as a quick “I don’t feel like cooking” dinner. This was my inspiration for whipping up fried egg sandwiches/toasties one night. Now one of our favorite fall back options when looking for something quick to make for dinner are these egg sandwiches.

A few eggs can be quickly fried up in the pan and then placed on a toasted English muffin. To finish off, I top them with some cheese, tomato, and avocado slices (or guacamole if I have recently made a batch), and pop under the oven boiler for a few minutes. You can change it up and add whatever toppings you have on hand and fancy. For my carnivorous bf, ham is a must. You can try it out with different cheeses too. Most recently, I have been using German Berg cheese that I just found in the local supermarket here in Germany. But I think many other cheeses would also taste splendid, such as Emmentaler, Gruyere, or a Cheddar.


Egg, Avocado, and Cheese Sandwich

4 eggs
4 whole wheat English muffins
avocado, sliced (or guacamole)
tomato, sliced
cheese (Gruyere, Cheddar, Emmentaler, any!)


Heat a small bit of butter in a frying pan. Crack the eggs in one at a time. Cook until preferred hardness is reached. Then using either the oven or toaster, toast the English muffins halves until lightly crisp. Add one fried egg to a muffin half, some avocado or guac, sliced tomato, then top it with a slice of cheese. Repeat with other three halves. Then place for a short time under the oven broiler until cheese is melted and bubbly. Top with remaining muffin half.



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