I’ve been trying to increase my vegetable and fruit intake lately as of late. Falling off of my proper eating habits has spiraled me downward since the start of quarantine. Breakfast tends to be healthy-ish, but hurried, as I am still working most mornings, tutoring students. Being on this high avocado kick, I’ve been putting it in almost all of my meals from my smoothies, to salads, or just alone with some salt and olive oil the way my parents enjoyed it when I was growing up. This avocado and egg breakfast sandwich is a recent breakfast that we all enjoyed here at home. It’s hearty and healthy and won’t have you feeling famished before 11am. Give it a go and add it to your breakfast repertoire in the weeks to come. Enjoy, more than once!

Avocado and Egg Breakfast Sandwich

Ingredients

• 1 haas avocado
• 4 eggs, scrambled
• 2 tbsp Smart Balance Butter
• 1/2 cup baby spinach
• 4 slices of Ezekiel Bread
• Red pepper flakes
• Fresh cracked black pepper
• Sea Salt

Prepare

1. First, crack all of the eggs open into a bowl and whisk for a minute until all of the yolks are broken and the yolk and egg whites are incorporated.
2. Then, heat a nonstick pan on medium-high and melt the Smart Balance butter, coating all of the bottom of the pan.
3. Once the butter is crackling and smells nutty, pour in the eggs and scramble them in the pan until it all cooks but still has a wet look to it.
4. Toast the bread, spread the spinach, and divide the eggs to make two sandwiches.
5. Next, slice the avocados length wise and spread atop the eggs.
6. Sprinkle everything with red pepper flakes, fresh cracked black pepper, and sea salt and close the sandwich.
7. Last but not least, devour responsibly.