Avocado-Egg Breakfast Sandwich
Ingredients
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4 slices whole wheat bread, toasted
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Dijon-style mustard (optional)
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1 avocado, pitted, peeled, and mashed
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8 - 12 asparagus spears, steamed
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1 hard-cooked egg, sliced
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Cracked black pepper and coarse sea salt
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Olive oil
Directions
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Spread two bread slices with mustard, if using. Spread remaining two bread slices with mashed avocado. Top with asparagus spears and egg slices. Sprinkle with black pepper and salt and drizzle with olive oil. Top with mustard-coated bread.
To Make Ahead
To get a jumpstart on this sandwich, hard-cook the eggs and steam the asparagus ahead of time. Cover and refrigerate asparagus up to 5 days and eggs up to 7 days.
Nutrition Facts (per serving)
| 309 | Calories |
| 17g | Fat |
| 30g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 309 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 3g | 15% |
| Cholesterol 93mg | 31% |
| Sodium 411mg | 18% |
| Total Carbohydrate 30g | 11% |
| Total Sugars 4g | |
| Protein 12g | 24% |
| Vitamin C 9.5mg | 11% |
| Calcium 118mg | 9% |
| Iron 3.3mg | 18% |
| Potassium 628mg | 13% |
| Folate, total 124.8mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.