You’ll actually want to get out bed for this Avocado, Egg, and Tomato Brunch Sandwich.
Lately, Sunday brunch has been characterized as a trendy meal that you have as a more of a statement than actual nourishment for they day. But for my boyfriend and I, we don’t have Sunday brunch to be cool or just for fun; we have it because Sunday is the one day of the week we can occasionally sleep in, and we love sitting down to a hearty meal together at the kitchen table after sleeping until an embarrassingly late hour.
Our go-to brunches always include egg and avocado in some form, but our most recent obsession is this simple but seriously hearty Avocado, Egg, and Tomato Brunch Sandwich. This baby kept me full until dinnertime practically! But its simple ingredients are so nourishing and tasty. Plus, it’s not half-bad for you.
What’s really important is the bread. We LOVE the Multigrain Heidelberg Bakery Bread available here in CNY grocery stores. But if you don’t live in CNY, then choose your own local bakery’s multigrain or whole wheat bread. It makes SUCH a difference as opposed to the brand name or store brand stuff. It’s so much fresher, making every bite taste high-quality.
Listen, the world of brunch is not a scary, trendy hipster cult; just treat yourself to staying in bed until mid-morning then getting up and making this easy but deliciously jam-packed sandwich. Believe me when I say it’s going to become the part of the week you look forward to most. And you deserve it.
A Few Tips Before You Get Cooking:
- Just about any cheese you like will be good on this, but I love the sharpness of cheddar.
- See if you can snag a fresh tomato from your local farmer’s market!
- The best way to pick a ripe avocado is just by feeling them up, so get your hands in there! It should be soft enough to squeeze, but not so soft that it crushes easily. Think of the texture of clay.
- You don’t have to go for gooey eggs if that’s not your thing. Cook them to how YOU like them.
Avocado, Egg, and Tomato Brunch Sandwiches
By The Smart Cookie Cook
Yield – 2 sandwiches
- 4 slices Heidelberg Bakery Multigrain Bread
- 4 tsp. butter spread
- 1 fresh tomato, thinly sliced
- 2 tsp. olive oil
- 4 large eggs*
- salt & pepper
- 1 ripe avocado
- 2 slices sharp cheddar cheese
*I did 2 eggs per sandwich, which was super filling. You can definitely get away with 1 egg each.
- Slice the avocado in half lengthwise, working around the pit. Stick the knife into the pit then twist to free it. Discard pit.
- Use a pairing knife to slice the avocado halves lengthwise into thin slices while still in the skin. Then use a fork or knife to slide between the skin and and avocado and gently scoop out the slices. Set aside.
- Butter one side of each slice of toast. Toast in the toaster until they reach your desired doneness then add a slice of cheese to the unbuttered side of two slices and return to the toaster for 1 minute to melt cheese.
- Meanwhile, in a medium skillet, bring oil to medium-low heat. Crack the eggs into the pan and let cook just until the clear yolk has become white and solid. Flip the eggs gently so that the yolk does not break and immediately turn off heat but keep pan over the burner. This will give you the perfectly runny yolks, but if you like your eggs cooked through, then keep the burner on for 1 minute.
- Lay two eggs on top of each cheese-covered slice of bread. Layer on slices of avocado and tomato then close each sandwich with another slice of bread, buttered side up. Enjoy!