Avocado and Poached Egg Breakfast Sandwich
A quick and satisfying open-faced sandwich with creamy avocado, a perfectly poached egg, fresh tomato, and peppery arugula on toasted bread, finished with a drizzle of green sauce.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 14g
Ingredients
- 2 slice bread slices
- 2 large eggs
- 1 medium avocado
- 1 medium tomato
- 1 cup arugula
- 2 tbsp green sauce (such as salsa verde or aioli)
Instructions
- 1
Toast the 2 bread slices until golden and crisp, about 3 minutes. Set aside.
- 2
Bring a pot of water to a gentle simmer, add a splash of vinegar if you have it, then crack each egg into a small bowl and slide into the water. Poach for 3-4 minutes until whites are set but yolks are still soft.
- 3
While eggs poach, mash the avocado with salt and pepper to taste. Spread the mashed avocado evenly over the toasted bread.
- 4
Top the avocado with sliced tomato and a handful of arugula. Remove the poached eggs with a slotted spoon, drain briefly, and place one on each sandwich.
- 5
Drizzle 1 tbsp of green sauce over each sandwich and serve immediately.
Tools you’ll need
- toaster or skillet
- small pot
- slotted spoon
- small bowl
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