Smashed Avocado Egg Sandwich

If you’re anything like me, then you probably have a huge love affair with avocado. I mean, what’s not to like? It’s versatile enough to be blended into a smoothie or mashed up into yummy guacamole. But also, it’s packed with oh so good nutrients including vitamins A, C, E, K and B6. This little green fruit is

also great source of potassium, omega 3 “healthy” fats and is a complete protein.

So that’s why when I found this recipe via Lauren Conrad on Instagram I fell instantly in love. Pair it with a fresh summer salad and you have a healthy and delicious brunch that you can prepare and impress all season long.

Ingredients

For egg sandwich per plate:

1 extra large egg

¼ to ½ piece avocado

Red pepper flakes

Himalayan pink salt

1 slice Ezekiel sprouted bread, cinnamon raisin

1 tsp Earth Balance spread or unsalted butter

For a salad (with leftovers):

1 package spring mix or baby romaine

2-3 red radishes, sliced thin

¼ orange or yellow pepper, diced

1 large handful raw unsalted cashews

2 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1 tbsp honey

Cooking Instructions

1. In a medium non-stick pan, cook egg over-easy (or preferred style, I like the yolk runny)
2. Toast bread until warm and to desired level of crispy, then spread on Earth Balance
3. In a small bowl or directly on toast, mash avocado until easy to spread
4.  Sprinkle with red pepper flakes, to taste
5. Add egg and top with salt
6. In a large bowl, mix in lettuce, pepper and radish. Set aside.
7. In a small bowl, whisk together balsamic, olive oil and honey until fully blended
8. In a small skillet, toast cashews on low-medium heat until crispy
9. Combine salad and dressing until fully coated, then top with cashews
10. Time to nom, enjoy your meal!

Xo Saranna