Perfect Breakfast

Published on June 21, 2017

Yield:

1 open-faced sandwich

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• 2 teaspoons butter

• 2 eggs

• 1 slice sourdough bread, toasted

• Dijon mustard

• ½ avocado – peeled, pitted, and sliced

• 2 tablespoons grated Parmesan cheese, or more to taste

1. Melt 2 teaspoons butter in a skillet over medium heat; add the eggs. Allow the egg whites to cook until mostly firm before breaking the yolks; continue cooking until eggs are completely cooked and no longer runny, 2 to 3 minutes.

2. Spread one side of toasted sourdough bread slice with Dijon mustard.

3. Arrange avocado slice onto the mustard.

4. Top avocado with cooked eggs.

5. Sprinkle Parmesan cheese over eggs.

I Made It

Nutrition Facts (per serving)

501Calories36g Fat26g Carbs22g Protein

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Nutrition FactsServings Per Recipe1Calories501% Daily Value *Total Fat36g46%Saturated Fat12g61%Cholesterol402mg134%Sodium770mg33%Total Carbohydrate26g9%Dietary Fiber7g26%Total Sugars2gProtein22gVitamin C10mg51%Calcium189mg15%Iron3mg19%Potassium668mg14%

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