Egg and Avocado Sandwich Recipe

Ingredients

• 2 slicessourdough bread
• 1/2 tbspsalted butter
• 2eggs, whisked
• 1/2 mediumavocado, sliced
• to tastesalt and pepper
• 1/2 tspfresh coriander, chopped
• 1 tspcotija cheese
• 2 tspcrème fraîche or sour cream
• 1 tsphot sauce (optional)

Instructions

1. 1

   Toast the bread

   Toast the sourdough slices.

2. 2

   Melt the butter

   Melt the butter in a pan over medium heat.

3. 3

   Scramble the eggs

   Add the whisked eggs and stir and turn them regularly with a spatula until they are scrambled to your liking.

4. 4

   Add the avocado

   Arrange the avocado slices on one piece of toast and season with salt and pepper.

5. 5

   Top with eggs

   Add the scrambled eggs, chopped coriander and cotija cheese.

6. 6

   Spread the crème

   Spread the crème fraîche or sour cream over the other slice of bread.

7. 7

   Finish and serve

   Drizzle with hot sauce if you like, then enjoy.

What is an egg and avocado sandwich?

This is a quick, café-style take on toast, served as a sandwich with scrambled eggs and sliced avocado. The combination fits the American breakfast and brunch tradition, though the ingredients are enjoyed in many cuisines.

Here, crisp sourdough gives the soft eggs and avocado a sturdy base, while cotija, coriander and crème fraîche add savoury, fresh and tangy notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 282 calories, 13g protein, 34g carbs, 10g fat.

The bread supplies most of the carbohydrates, while the eggs contribute protein and the butter, avocado and crème fraîche provide much of the fat. Pair the sandwich with fruit or a simple salad for a fresh side.

Choose the bread and avocado

Sourdough: Its chewy crumb and lightly tangy flavour stand up well to the toppings. Toast it before assembling so the slices hold their shape.

Avocado: Use a ripe avocado that yields slightly to gentle pressure but is not mushy. Slice it so it spreads across the toast without needing to mash it.

Scramble the eggs gently

Butter: Melt it over medium heat before adding the whisked eggs. This gives the eggs a buttery base without making the pan too hot.

Stirring: Keep the eggs moving with a spatula, turning them regularly until they reach your preferred consistency. Take them off the heat when they look right to you; they will continue to firm slightly from their residual warmth.

Build the sandwich

Avocado first: Season the slices on one piece of toast, then add the scrambled eggs. This order keeps the avocado in place beneath the eggs.

Creamy finish: Spread crème fraîche or sour cream on the second slice and close the sandwich. Add cotija and coriander over the eggs, with hot sauce if you want a sharper, spicier finish.

Texture and timing

The recipe takes about 10 minutes, so toast the bread while you get the egg and avocado components ready. The main doneness cue is the eggs: cook them until they are as soft or firm as you prefer.

For the best contrast, assemble and eat the sandwich straight away. Waiting can soften the toast as it takes on moisture from the toppings.

What to serve alongside

The sandwich can stand on its own for breakfast or a light meal. For a more substantial plate, serve it with a simple green salad or fresh fruit.

If serving it with a salad, keep the dressing light so it does not compete with the buttery eggs and creamy topping.

Recipe notes & tips

• Toast the sourdough until crisp enough to support the toppings.
• Keep the pan at medium heat so the eggs cook steadily.
• Stir and turn the eggs regularly for an even scramble.
• Season the avocado lightly before adding the eggs.
• Add hot sauce at the end so you can control the heat.
• Assemble just before eating to preserve the toast's texture.

Variations

• Use sour cream: Swap it for the crème fraîche for a similarly creamy finish.
• Skip the hot sauce: Leave it out for a milder sandwich.
• Add extra coriander: Use a little more chopped coriander for a fresher herbal note.
• Change the cheese: Try another crumbly cheese if cotija is unavailable.
• Make it open-faced: Serve the topped toast without the second slice.

Common mistakes to avoid

• Overcooking the eggs: Stir regularly and stop when they reach your preferred consistency.
• Using very soft avocado: Choose one that yields gently but still holds its shape when sliced.
• Skipping the toast: Toast the sourdough first so it can better support the toppings.
• Adding toppings too early: Assemble near serving time to keep the toast from becoming soft.
• Over-seasoning: Cotija is savoury, so taste the assembled sandwich before adding extra salt.

How to store

This sandwich is best eaten straight away. If needed, refrigerate leftover components separately in covered containers and use within 1 day; reheat the eggs gently in a pan, then assemble on freshly toasted bread.

Frequently asked questions