Fried Egg Sandwich with Avocado Basil Spread
I have a small addiction to Pinterest. It’s nothing too serious like my celebrity gossip rag habit or my newly developed dependence to Instagram but, none the less, it’s there taking up parts of my day. However, I can justify the time I fritter away looking over images of French toast as “research” for this blog, right? I also find it interesting what things trend (seven layer confections with rainbow color cake layers). Once in a while I fall so in love with the idea of a few new, healthy dishes that I’m sure I can Macgiver into something better that I decide to make them. I run to the store and buy all the groceries because I don’t regularly cook with things like bok choy and artichokes (although I should) and then it happens. Refrigerator fail. Yup, I start out thinking on Sunday after my grocery shop, “I’ll definitely make that bok choy roller tomorrow.” Then tomorrow comes and I end up making something faster, easier since we got in late. Then comes Tuesday, doesn’t happen again. So the lovely organic bok choy just sits there in the refrigerator, going bad. And every pull on my refrigerator arm is a reminder of how I failed to do what I promised myself.
Photo by Maya Visnyei
I had this discussion with a friend recently on one of our evening runs how our refrigerator’s can make us feel bad about ourselves. The culprit in her ice box was some organic beets meant for a smoothie. They never made it to the smoothie. In fact, they never made it anywhere but the garbage. So for a week and half, there they were, the constant reminder of her epic fail in her resolution to start eating better and making more smoothies for the kids.
It almost happened to some avocado’s I bought one week and then, low and behold, I made-up this recipe instead. I can eat a fried egg any time of day. I love breakfast for most any meal but sometimes, even our beloved fried egg needs a little makeover. The cool basil avocado spread and mild Monterey Jack cheese make this eggy sandwich a heavenly lunch or even dinner. It’s also great this time of year when the temperature outside makes going inside to cook, wildly unattractive. Since you can fry an egg fast, it’s an ideal summer’s day or eve meal-time solution.
- 1/2 avocado
- 5 basil leaves, torn into pieces
- 1 teaspoon lemon juice
- butter for pan
- 2 eggs
- salt and pepper
- ¼ shaved Monterey jack cheese
In a small bowl, mix avocado until smooth.
Stir in the lemon juice and pieces of basil. Set aside.
Toast four slices of bread in a toaster oven or toaster.
Remove from toaster and let them cool.
Spread two slices with avocado mixture. Set aside.
Meanwhile, over medium heat, warm a skillet.
Add 1 to 2 teaspoons of butter and allow them to melt.
Crack the eggs into the pan and season with salt and pepper.
Cook until whites are nearly set then, so the yolks don’t break, gently flip eggs.
Allow them to cook another minute, and then remove eggs from pan, placing one on each slice of bread without avocado spread.
Sprinkle the warm egg with cheese.
Top the egg side of the sandwich with the slice of bread that has the avocado spread.
Cut and serve warm and runny.
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