Ready in minutes, this breakfast sandwich is a great way to start the day. Made with simple ingredients, this hearty meal makes the perfect breakfast!
This is the ultimate breakfast sandwich! Filled with scrambled eggs, melted cheese, fresh spinach, sliced tomatoes, and avocado sandwiched between a soft bun.
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Why This Recipe Works
- A breakfast sandwich is easy to customize. Although I love our version of a breakfast sandwich, the real possibilities are endless! Are you an English muffin lover? A bagel diehard? Use the bread you love - plus, feel free to add whatever you're craving, you can fill your sandwich with a virtually unlimited assortment of ingredients.
- It's a great way to start the day. When you start your day with a breakfast sandwich that looks and tastes as good as this one, you know it's going to be a great day. Filled with protein and vegetables, it'll keep you full till lunch.
- Recipe doubles (or triples!) well. If you'd like to make a second sandwich, just double the ingredient amounts.
- This a quick and easy recipe. A breakfast sandwich can be ready in just 10 minutes!
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Eggs: I use 2 large eggs.
- Butter: Butter is used to grease the skillet to cook the eggs.
- Spinach: About ½ cup of fresh spinach is the perfect amount for this sandwich. Feel free to use arugula instead.
- Tomatoes: I use 1 Roma or Plum tomato. This variety is a perfect size but use the type of tomato you have on hand.
- Avocado: Use 1 small avocado or ½ of a medium avocado.
- Cheese: I love using Fontina cheese with eggs. This cheese is incredibly rich and creamy with a buttery, slightly nutty taste. You can use the type of cheese you have on hand or use the kind you love.
- Salt and black pepper: These two ingredients add flavor.
- Bread: I use a brioche bun for our breakfast sandwich. Instead, consider using a croissant or thick slices of sourdough bread.
How To Make A Breakfast Sandwich
See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the eggs: Melt the butter in a small skillet over medium heat. While the butter is melting, crack two eggs in a small bowl and beat them with ⅛ of a teaspoon of salt and ⅛ of a teaspoon of black pepper.
- Pour the eggs into the pan and cook, stirring continuously with a rubber spatula, making sure to scrape the bottom of the pan. Transfer the cooked eggs to a bowl.
Pro Tip: To cook perfect scrambled eggs, cook the eggs as you would cook a risotto, don't stop stirring. As you move the eggs around, you can see them setting around the base and notice little cooked curds and raw eggs. Continue stirring until the eggs fully come together as shown in the photos below.
- Assemble the sandwich: Toast the brioche bun in a 350°F (177°C) oven or in a toaster oven if your bun fits.
- When the bread has toasted, place 1 or 2 slices of cheese on one half of the bun and top with the scrambled eggs, spinach, and tomato slices. Mash the avocado and spread it over the other half of the bun.
Pro Tip: To mash an avocado with a fork, cut an avocado in half lengthwise. Twist to separate the two halves. With a sharp knife, stick the seed with the blade and lift out the seed. Scoop the meat from the skin of one-half of the avocado with a tablespoon and place it on a plate. Mash with a fork.
- Cut in half and enjoy!
Expert Tips
- Read through the entire recipe before beginning. This easy breakfast sandwich recipe comes together quickly. Be sure to read through the recipe, review the ingredient notes, and gather your ingredients before starting.
- Pay attention to the layers. Placing the cheese on the bun and then adding the warm eggs helps to melt the cheese which helps the eggs stay put. The mashed avocado also helps hold the tomatoes in place.
- To slice the sandwich perfectly, tightly wrap the finished sandwich in butcher paper and slice it in half with a serrated knife.
- For a buttery crunch, pan-fry both halves of the bread with some butter instead of toasting it.
Frequently Asked Questions
This is more of a fresh breakfast sandwich that is best enjoyed shortly after making it.
Yes! If you'd like to make a second sandwich, just double the ingredient amounts.
It sure is and it's so tasty, you absolutely won't miss the meat! If you'd like to make a non-vegetarian version, go ahead and add a slice or two of crispy bacon or ham.
Breakfast Sandwich Variations
Although I love this egg and avocado breakfast sandwich just as it is, you might like to create your own breakfast sandwich by picking a few items from the categories below:
- Breads: English muffin, bagel, toast, pita, naan, biscuit, bun, tortilla, or croissant.
- Proteins: Bacon, ham, sausage, turkey, pulled pork, chorizo, smoked salmon, eggs.
- Cheeses: Cheddar, swiss, provolone, brie, muenster, mozzarella, smoked gouda, American, cream cheese, pimento cheese, feta or fontina.
- Greens: Spinach, swiss chard, arugula, watercress, or butter lettuce.
- Toppings: Tomatoes, avocados, caramelized onions, pickled onions, salsa, sliced apples, pico de gallo, or roasted red peppers.
Serving Suggestions
Serve this egg and avocado breakfast sandwich alone or with a simple arugula or a mixed greens salad with vinaigrette. I also love adding a bowl of fruit, a glass of juice and/or a mimosa.
More Single Serving Breakfast Recipes
- Egg Wrap
- Egg and Sausage Breakfast Bowl
- Peanut Butter Toast With Apples
- Breakfast Bagel
- Banana Pancakes
- Frittata
- Cheesy Baked Eggs
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this incredibly delicious breakfast sandwich recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Eggs: Eggs Benedict, Bacon, Egg, and Cheese Cup, Pasta Carbonara, Crustless Quiche Lorraine, Flan
- Spinach: Spinach Manicotti, Zuppa Toscana, Hot Spinach Dip, Spinach Turkey Wrap, Spinach and Orzo Salad
- Tomato: Cioppino, Unstuffed Cabbage Rolls, Chicken Caprese, Tortellini Soup, Chicken and Golden Rice
- Fontina cheese: Roasted Potato and Asparagus Crustless Quiche, Baked Penne with Roasted Vegetables, Ham and Cheese Scones, Dutch Baby, Breakfast Casserole
- Avocado: Avocado Toast, Avocado Salad with Berries, Shrimp Tacos with Avocado Sauce, Guacamole, Guacamole Salad
- Bun: Juicy Lucy, Hamburger, Sloppy Joe
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Examples of the dishes used at One Dish Kitchen can be found on our Store page.
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Recipe
Breakfast Sandwich For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 1 tablespoon butter
- 2 large eggs
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 brioche bun
- 1-2 slices Fontina cheese (1 ounce)
- ½ cup fresh spinach
- 1 small Roma tomato
- ½ medium avocado , mashed with a fork
Instructions
- Melt the butter in a small skillet over medium heat. While the butter is melting, crack two eggs in a small bowl and beat them with salt and pepper.
- Pour the eggs into the pan and cook, stirring continuously with a rubber spatula, making sure to scrape the bottom of the pan. Transfer the cooked eggs to a clean bowl.
- Toast the brioche bun in a 350°F (177°C) oven or in a toaster oven if your bun fits.
- When the bread has toasted, place the cheese on one half of the bun and top it with the scrambled eggs, spinach, and tomato slices. Spread the mashed avocado over the other half of the bun.
- Cut in half and enjoy immediately.
Notes
- Read through the entire recipe before beginning. This easy breakfast sandwich recipe comes together quickly. Be sure to read through the recipe, review the ingredient notes, and gather your ingredients before starting.
- Pay attention to the layers. Placing the cheese on the bun and then adding the warm eggs helps to melt the cheese which helps the eggs stay put. The mashed avocado also helps hold the tomatoes in place.
- To slice the sandwich perfectly, tightly wrap the finished sandwich in butcher paper and slice it in half with a serrated knife.
- For a buttery crunch, pan-fry both halves of the bread with some butter instead of toasting it.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Charley says
Your recipes are so yummy,every time I see them my taste buds ignite as an old man who lives alone I thank you xx
J. Hegyi says
Terrific recipe p