Breakfast. Desayuno. Déjeuner. No Matter what language you speak, it means the same thing…you get to wake up and eat! After all, sleep is just a time portal to breakfast. Allow me to introduce you to The Organic Kitchen’s Egg and Avocado Mash Breakfast Sandwich.
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Let’s Get To It!
There is no need for a long explanation here. This recipe is super simple. Scrambled eggs with minced jalapeño and diced tomatoes, served on top of toasted ciabatta slathered in avocado mash. High in protein and healthy fats. If the bread is too much for you, serve in a wrap of your choice instead!
The Recipe: Egg and Avocado Mash Breakfast Sandwich
Egg and Avocado Mash Breakfast Sandwich
Yield 2 sandwiches
A simple, delicious egg sandwich with a little kick!
1 teaspoon minced jalapeño (or less...or more)
1 small roma tomato, diced
1 ripe avocado, mashed
Ciabatta bread, toasted or not (or use a wrap)
freshly ground black pepper
1 tablespoon butter or ghee
Mince jalapeño (see instructions linked above) and dice tomato, set aside
Cut avocado in half, remove seed and scoop out flesh. Mash avocado with a fork, mix in a small pinch of sea salt and pepper if desired
Slice ciabatta bread (toast if desired) and spread with avocado mash, set aside
Crack eggs into a bowl, add a pinch of sea salt and a few turns of black pepper and whisk until combined. Add 1 teaspoon minced jalapeño peppers and tomatoes, whisk gently
Heat a pan on high heat. When pan is hot add butter, use a spatula to spread butter evenly in pan
Pour in egg mixture and cook, stirring frequently until eggs are cooked and scrambled
Place eggs onto ciabatta and serve!