Avocado and Egg Open Sandwich

Name: Avocado and Egg Open Sandwich
Yield: 272 g
Ingredients: Welfare Soft-Boiled Egg 50 pcs; Cream Cheese Portion 20 pcs; Fresh Court Avocado Purée 100 serving; Rye Campagne Bread 100 g; Pure Black Pepper 2 g

Difficulty EASY 453 kcal

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Ingredients

Main ingredients

Welfare Soft-Boiled Egg 1 pcs
Cream Cheese Portion 1 pcs
Fresh Court Avocado Purée 1 serving
Rye Campagne Bread 100 g

Seasonings/Sauce

Pure Black Pepper 2 g

Nutrition summary

Carbohydrates 55.38 g 49%

Protein 14.14 g 12%

Fat 19.51 g 39%

Serving size 272g

Cooking steps

1

Cut the avocado in half, remove the pit, peel the skin, and slice it.
2

Crack the egg into a bowl and season with salt and pepper.
3

Add oil to a pan and scramble the egg.
4

Toast the bread in a toaster or pan until golden brown.
5

Place the avocado slices on top of the toasted bread.
6

Spoon the scrambled egg over the avocado.
7

Season with extra salt, pepper, or herbs to taste.

Avocado and Egg Open Sandwich

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