Today with a very ripe avocado on the counter and tomatoes just picked from the garden, I got a craving for avocado toast. And that is what I started to make, but I wanted more. So I fried an egg with a handful spinach. I just sounded healthy and tasty!
Making this got me wondering about other avocado sandwich recipes. At CaliforniaAvocado.com I found 15 sandwich recipes. But they have 55 avocado toast recipes too! Wow there is lots to explore there, but let's just start with instructions for my avocado, egg, and spinach breakfast sandwich on REAL™ Sourdough bread:
- 2 slices sourdough bread, toasted (I suggest using our Country Seed or Garlic Rosemary)
- 1/2 avocado, mashed or sliced
- 1 tablespoon olive oil
- 1/2 cup baby spinach
- 1 large egg
- 1 thinly sliced, garden fresh tomato
- Salt and pepper to taste
- Optional: cheese, hot sauce, Sriracha, red pepper flakes
- Toast 2 slices of sourdough bread.
- Then, heat the olive oil in a skillet over medium heat.
- Add the spinach and cook until wilted, about 2 minutes and move to one side of the pan.
- On the other side, fry the egg to your liking.
- Season with salt and pepper.
- To assemble the sandwich, spread the mashed or sliced avocado on one slice of bread.
- Top with the spinach, fried egg, and tomatoes slices.
- Close the sandwich with the other slice of bread.
- Cut the sandwich in half and enjoy!
- This recipe can also be heated in a panini press, afterall August is #NationalPaniniMonth.
- You can also use a different types of cheese, such as cheddar, Swiss, or mozzarella.
- If you want a spicier sandwich, add some hot sauce, Sriracha, or red pepper flakes.
- You can also add other toppings to your sandwich, such as bacon, sliced cucumber, lettuce, or sprouts.
We hope you enjoy your avocado, egg, tomato, and spinach breakfast sandwich!
And remember, if you are looking for a place to get delicious sourdough bread for Sunday brunch, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, and Spanish Fork. Or course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Darryl Alder, blogs for Abigail’s Oven, The Voice of Scouting, The Boy Scout, EternalCore.org, and SearchIsaiah.org. His hobbies include gardening vegetables, annuals, and perennials; baking artisan sourdough bread; outdoor cooking, and Scouting. You can follow him on Facebook, Instagram, and Twitter.