Avocado Fried Egg Breakfast Sandwich

There’s nothing better than a breakfast sandwich! This breakfast sandwich has it all: avocado, two types of cheese, toast, and a fried egg. Plus, it can all be made with just a single skillet.

While I love traditional avocado toast, I might just love this avocado breakfast sandwich even more. Not only do you get the creamy avocado goodness in each bite, but it’s cheesy and gooey with a fried egg! 

Ingredients 

• 1 ripe Avocado, peeled and seeded
• ½ tablespoon lemon juice
• 1 teaspoon red pepper flakes 
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• Drizzle of Olive oil
• 2 eggs, fried per sandwich 
• 1 tablespoon butter 
• 2 pieces 5 grain bread, per sandwich 
• 1 slice of Swiss cheese per sandwich 
• 1 slice of cheddar cheese per sandwich

Instructions

Scoop avocado into a medium bowl. Add lemon juice, pepper flakes, salt and pepper; mash with a fork until mixed well. Set aside.

Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.

Heat a skillet over medium heat. Melt butter in skillet. 

Lay bread slices in the hot skillet. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado mixture, and remaining bread slice. Grill until golden brown.

Carefully flip the sandwich to grill on the other side until golden brown, 3 to 4 minutes.

Serve.

Advertisement

Blackened Fish Tacos with Avocado Cilantro Sauce

I’d have to say I am an avid taco lover.  I eat tacos of some sort at least twice a week.  

This is one of my favorite taco recipes! 

The fish is so flavorful and spicy, but the heat is mellowed out by the slaw and creamy avocado sauce.  All together it has a ton of amazing tastes and textures. These tacos are perfect for a hot summer’s day spent by the pool. 

You can choose any white fish, such as grouper, tilapia, snapper, whatever fish you like. 

The slaw recipe is so easy! Just buy the pre-made Tri-color Coleslaw bag, drop it into a large bowl and toss in the onions, cilantro and lime. 

A glass of Scout & Cellar 2019 CONTE DE LA TERRE VERMENTINO is the perfect pairing for these tacos and a pool day! 

www.scoutandcellar.com/whiskawaykitchen.com

BLACKENED SEASONING

• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ¼  teaspoon sea salt
• ¼ teaspoon red pepper flakes

FISH

• 6 (4 ounce) white fish fillets 
• 2-3 sticks unsalted butter
• 1 lemon cut into wedges
• 8 to 10 (6 inch) flour or corn tortillas

THE SLAW: 

• 1 Tri-color Coleslaw bag
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 2 limes
• 1 Tbsp olive oil
• 1 tsp honey
• Pinch of salt

AVOCADO-CILANTRO SAUCE:

• 1 avocado
• 1 garlic clove
• ¼ cup cilantro leaves
• ¼ cup plain Greek yogurt
• 3 Tbsp lime juice
• 1 tsp. Sriracha, optional
• Salt and pepper, to taste
• 2 Tbsp olive oil
• ¼ to ½ cup water (depending on consistency)

INSTRUCTIONS

In a small bowl, combine the smoked paprika, garlic powder, dried Italian seasoning, onion powder, cumin, sea salt, and red pepper flakes. Set aside. 

Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.

Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.

Place fillets into a hot pan without crowding. Carefully melt about 1 teaspoon melted butter and spoon  over each fillet. Cook until the fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish. You may need to add more butter to the pan, as you cook remaining fish. Squeeze lemon juice onto fish.

No one said this was healthy. LOL

To make the avocado sauce, combine the avocado, garlic, cilantro, yogurt, lime juice, sriracha and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth until you have your desired consistency.

Combine all of the Slaw ingredients in a large bowl and mix well.

Heat the oil in a cast iron pan over medium-high heat. Once heated, add in the fish (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the fish into pieces. 

To assemble the tacos, place chicken in a tortilla and top with slaw and a drizzle of the avocado sauce. 

Serve with a fresh squeeze of lime and enjoy!