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+ servings
sandwich on parchment paper on chopping board with chives, hot sauce and eggs blurred in background

Avocado Egg Sandwich

This Avocado and Egg Sandwich is easy to make and totally delicious! The perfect brunch ready and waiting.
5 from 5 votes
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Course: Brunch
Cuisine: Western
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings (click & slide): 3 sandwiches
Calories per serving: 428kcal
Author: Chris
Cost per serving: £2 / $2.50

Equipment

  • Large Pan & Spatula/Turner (for fried eggs)
  • Medium Sized Bowl (for smashed avo)
  • Sharp Knife & Chopping Board (for chives/bread)

Ingredients

  • 6 small-medium slices of Bread (here I use a sesame white bloomer)
  • 3 - 6 Eggs (1-2 per sandwich)
  • 2 medium Avocados, peeled, pitted & roughly diced (ripe but not bruised)
  • 1 tbsp Butter, or as needed
  • 1 tbsp finely diced Fresh Chives
  • 1/2 tbsp EACH: Extra Virgin Olive Oil, Lemon Juice
  • Hot Sauce, to serve
  • Salt & Pepper, as needed

Instructions

  • In a medium sized bowl add diced avocado alongside chives, extra virgin olive oil, lemon juice and salt & pepper to taste. Smash with a fork until somewhat smooth with a few lumps here and there for some texture. Place to one side.
  • In a large pan melt 1 tbsp butter over medium heat. Carefully and close to the pan, crack in three eggs and begin basting the egg whites with the butter. This will not only help cook the tops of the eggs, but also wrap them in all the gorgeous buttery goodness. Don't baste the yolk, you want that runny. Season with salt and pepper towards the end of cooking.
  • Once all of the white on both eggs are completely opaque, remove from pan. If you want 2 eggs per sandwich crack in 3 more eggs now, add a dash more butter if you need to for basting. Lay bread in the leftover butter and toast both sides until golden for a couple of minutes.
  • Stack sandwich with toast, smashed avo, egg(s), then a good drizzling of hot sauce. Finish with the second slice of toast and enjoy!

Quick Demo

Notes

a) Over easy, medium or hard - You don't have to make sunny side up eggs, you could make them over easy. To do that it's the same process up until the egg whites being NEARLY cooked. Once they're all cooked (a little ring of uncooked white around the yolk) flip them over and cook for another 30 seconds or so. For over medium or hard just flip them sooner and cook longer on the flipped side until the yolk if to your preference.
b) Can I make scrambled eggs instead? - Yep! For this I definitely recommend 2 eggs per person. Check out my Scrambled Eggs Sandwiches for the most delicious way to make scrambled eggs!
c) Do I have to add the Hot Sauce? - Even if you're not good with spice I recommend even just a couple of drops. It adds a final punch of flavour and cuts through the richness of the yolk/buttery eggs. Don't sub with chilli/red pepper flakes, they don't offer the same kind of tangy/vinegary flavour.
d) Calories - per sandwich with 1 egg each:
Nutrition Facts
Avocado Egg Sandwich
Amount Per Serving
Calories 428 Calories from Fat 270
% Daily Value*
Fat 30.01g46%
Saturated Fat 6.42g40%
Trans Fat 0.029g
Polyunsaturated Fat 4.252g
Monounsaturated Fat 17.378g
Cholesterol 169mg56%
Sodium 289mg13%
Potassium 767mg22%
Carbohydrates 31.56g11%
Fiber 10.1g42%
Sugar 3.33g4%
Protein 11.93g24%
Vitamin A 556IU11%
Vitamin C 14mg17%
Calcium 102mg10%
Iron 3.03mg17%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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