Open-Faced Avocado, Tomato, and Egg Sandwich

5 5 498
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 1
Open-Faced Avocado, Tomato, and Egg Sandwich
Health Highlights
A quick and easy weekday breakfast to delight all the senses!


2 large Egg
2 slice Bread, sprouted, whole grain, Ezekiel 4:9 (or gluten-free bread)
1/2 avocado(s) Avocado
1 medium Tomato (sliced)
1 pinch Salt and pepper (to taste)


  1. In a small pan, fry egg(s) to the desired doneness.
  2. Toast the bread.
  3. Mash the avocado with a fork and spread it on toast.
  4. Arrange the tomato slices on top.
  5. Place egg on top of the tomato slices.
  6. Grind fresh salt and pepper to taste.

Nutrition Facts

Per Portion

Calories 498
Calories from fat 254
Calories from saturated fat 50
Total Fat 28.2 g
Saturated Fat 5.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 13.7 g
Cholesterol 433 mg
Sodium 322 mg
Potassium 1051 mg
Total Carbohydrate 42 g
Dietary Fiber 13.2 g
Sugars 6.1 g
Protein 26.1 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 1.1
Vegetables 2.3

Energy sources


Meal Type(s)