Breakfast Sandwich with Caramelized Onion and Avocado
Start your day off on a good note with these high-protein, full of flavor breakfast sandwiches. We've kept our version simple with just a couple of toppings, but feel free to add some sliced tomato or grilled eggplant. You will have leftover caramelized onions; use them to garnish a bean soup or just eat them on crusty bread with butter for an easy snack. This recipe makes two sandwiches.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
4 slices good-quality whole wheat or sourdough bread, toasted
1 ripe avocado, peeled, cored and sliced
2 sweet onions, sliced into thin half-moons
2 large eggs, poached, fried or scrambled
3 tablespoons butter, divided
Salt and pepper, to taste
1 ripe avocado, peeled, cored and sliced
2 sweet onions, sliced into thin half-moons
2 large eggs, poached, fried or scrambled
3 tablespoons butter, divided
Salt and pepper, to taste
Directions
Make the caramelized onions: Heat a large skillet to medium and add two tablespoons butter. Add onions and sauté, stirring occasionally, until they are softened and turn a caramel-colored brown. This process should take about 30 minutes. Season with salt and pepper and remove from heat.
To assemble sandwiches, place two slices of toasted bread on a work surface and butter the side that is face up. Place one egg (or half of the scrambled eggs) and half of the avocado on each sandwich. Top with a spoonful of onions. Butter one side of each of the two remaining bread slices, place on top of sandwiches. Eat and enjoy!
To assemble sandwiches, place two slices of toasted bread on a work surface and butter the side that is face up. Place one egg (or half of the scrambled eggs) and half of the avocado on each sandwich. Top with a spoonful of onions. Butter one side of each of the two remaining bread slices, place on top of sandwiches. Eat and enjoy!
Looking for inspiration? Try these recipes:
Mushroom Ragu
Turkey Tetrazzini
Chicken Larb Salad
