sándwich de rucula y aguacate, anti-cancer
Arugula & Avocado Breakfast Sandwich
Servings: 2
Prep time: 15

Breakfast is the most important meal of the day, but it can be hard to think of what to make. A breakfast sandwich is easy and super satisfying. With this recipe you can steer clear of an egg and cheese bagel grease fest. This sandwich is super fast to make and will give you tons of energy that won’t weigh you down. Plus, with the new dietary recommendations regarding eggs, you can eat this sandwich without guilt!

To learn how to cut an avocado, click here.

Preparation

  1. In a small bowl, mix together yogurt, lemon juice, and lemon zest. Season with a pinch of salt and pepper.
  2. Heat a greased non-stick pan on medium low heat. Crack and pour eggs into the pan. Cook until whites are set, flip and cook for 1 minute for a runny yolk, 3 minutes for a fully cooked yolk. Turn off the heat and let sit while assembling sandwich.
  3. Place 2 slices of bread on 2 plates. Spread an even layer of the yogurt sauce over the toast. Top with a portion of arugula, avocado and egg, and pepitas if using. Top with other slice of bread. Cut the sandwich down the middle and serve.

Ingredients:


  • ¼ cup plain yogurt
  • 1 lemon, zested and juiced
  • Salt and pepper
  • 2 eggs
  • 4 slices multigrain bread, toasted (Looking for Low Fiber? See Ann’s Tips)
  • 1 cup arugula
  • 1 avocado, peeled, pitted and sliced
  • 1 tablespoon pepitas (optional)

Nutritional Information

Calories

431 cals

Fat

25 g

Saturated Fat

5 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

13 g

Carbohydrates

40 g

Sugar

7 g

Fiber

13 g

Protein

18 g

Sodium

643 mg

*per serving

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Ann's Tips and Tricks

If you are on a low fiber diet, use white sourdough bread for your sandwich.

If you are cutting back on grains, make this as an open faced sandwich, or just eat it without the bread, it will still taste great.

 


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