Breakfast to die for

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Breakfast to die for

Perfect Breakfast

Published on June 21, 2017


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.

Nutrition Facts (per serving)

501Calories36g Fat26g Carbs22g Protein
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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