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.

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Soufflé Omelette

Souffle Omelette? Definitely sounds and looks fancy, but you can easily whip up this recipe in minutes and enjoy a new spin on breakfast. 

I love waking up on the weekends and making breakfast! I am obsessed with trying new fun breakfast recipes like stuffed french toast or cloud eggs. This Souffle omelette has become one of my new favorites. I love how easy it is and the eggs are incredibly fluffy and soft, with a melted cheese center. You can use any type of cheese and fresh herbs. Feel free to switch things up! Be Creative!

You can’t have breakfast without a little bubbly.

Scout and Cellar NV RIVAMONTE PROSECCO is the perfect pairing for this Souffle Omelette. 

http://www.scoutandcellar.com/whiskawaykitchen

Ingredients

• 3 large eggs- separated, 3 egg whites and 3 egg yolks
• Salt and freshly ground black pepper
• 2 ounces grated cheddar cheese, divided
• Minced fresh chives and dill
• 1 tablespoon (15g) unsalted butter

Directions

In a medium bowl, beat egg yolks with a pinch of salt and some freshly ground black pepper until well mixed.

In a separate large mixing bowl, using a whisk, or electric hand blender beat egg whites until firm, glossy peaks form.

Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. 

Mix in half the cheese as well as the chives and dill, if using. 

Add remaining beaten whites, and, gently fold them into the soufflé base just until combined.

In a nonstick skillet, melt butter over medium heat, until foaming. Scrape the soufflé base into the pan. 

Using spatula, spread soufflé base into an even circle and smooth out the surface. 

Cover and cook until the bottom of the omelette is browned and the top is just 

a little loose still.

Sprinkle the remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.

Carefully slide the omelette out of the pan and onto a plate, folding it over itself. 

Serve right away.

Tips:

• After folding in the last of the egg whites, pour the batter into your heated pan as soon as possible. If you wait too long, the egg yolks will start to separate from the egg whites again.
• Make sure to cover the omelette with a lid as it cooks so that the omelette cooks all the way through.