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(2 votes, average: 5.00 out of 5)
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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! Chow down.
To learn how to cut an avocado without the mess 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.
Ally Zeitz, Drexel Food Lab
Ingredients:
Nutritional Information
Calories
408 cals
Fat
23 g
Saturated Fat
5 g
Polyunsaturated Fat
4 g
Monounsaturated Fat
12 g
Carbohydrates
39 g
Sugar
7 g
Fiber
12 g
Protein
17 g
Sodium
310 mg
*per serving
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.
