Open-Faced Avocado, Tomato, and Egg Sandwich

5 5 500
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 Egg
2 slice Bread, sprouted, whole grain, Ezekiel 4:9 (or gluten-free bread)
1 medium Tomato (sliced)
1/2 avocado(s) Avocado
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 500
Calories from fat 247
Calories from saturated fat 50
Total Fat 27.5 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 378 mg
Potassium 1051 mg
Total Carbohydrate 44 g
Dietary Fiber 14.1 g
Sugars 4.4 g
Protein 25.9 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 1.1
Vegetables 2.3

Energy sources