With breakfast being one of the most important meals of the day, it's important we take the time to start each day with a meal that leaves us sharp and fulfilled -- ready to take on the World. Put that donut down, throw out those high sodium frozen breakfasts, and embrace this glorious breakfast sandwich.
This open faced fried egg sandwich tests true time and time again whenever I've made it at home -- the crispy sourdough bread, paired with rich creamy avocado, sharp peppery arugula topped with the perfect fried egg, it makes you fist pump the air. Feel free to make it a true sandwich and slap an extra piece of toasted sourdough on top!
I also recommend a coarser salt to sprinkle over your avocado as it gives it a surprising crunch that leaves your taste buds happy and excited. Did you know humans have an innate propensity towards crispy food? Hear more about it through NPR.
I used Maldon sea salt, but any type of sea salt would work. No Maldon sea salt? No problem, just use kosher as substitute and call it a day. Also feel free to substitute the arugula for a milder tasting lettuce if you are not a fan of its earthy, peppery, flavor.
Be sure to check out our avocado video on our YouTube channel!
OPEN FACED FRIED EGG SANDWICH
(makes 1 sandwich)
- 1 slice sourdough (3/4"-1" thick)
- small handful of arugula or mixed greens, cleaned
- 1/2 avocado, cubed
- Maldon sea salt or kosher salt and freshly cracked black pepper
- 1 good quality egg
- cholua or any type of hot sauce
Toast sourdough in toaster oven. Meanwhile, make your fried egg. In a skillet over medium heat and drizzle with a little cooking oil. Crack the egg into the pan and cook until white are just set and the edges start to curl up, about 4-5 minutes.
Remove sourdough from toaster, place lettuce, chopped avocado on top and sprinkle with salt and freshly cracked black pepper. Top with fried egg and serve with Cholua hotsauce if preferred. (It'll wake the tastebuds right on up)