Perfect Breakfast Recipe -
Perfect Breakfast Recipe
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Perfect Breakfast
Eggs, avocado, and cheese make a deliciously simple toasted breakfast sandwich. See more
  • READY IN 15 mins

Perfect Breakfast

Recipe by  

"A delicious combination of unique favors that came together by my mom on accident to make this very yummy breakfast! Hope others enjoy as much as we do!"

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Ingredients Edit and Save

Original recipe makes 1 open-faced sandwich Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2012

I love eggs and I love avocados, so I just had to make this! I sauteed some onion, red pepper and a little garlic and scrambled the eggs. Once the egg mixture was done I topped it over the toast. I used some shredded cheddar cheese vs. Parmesan as I had a little left on hand. I made two of these and mine was fabulous all by itself, but to my husband's I added a couple of strips of bacon to take it over the top (plus it was a good way to get my husband to give it a try)! This really is a delicious combination of flavors and "perfect" for a hearty breakfast!

Most Helpful Critical Review
Apr 24, 2012

I did not care for this.

May 09, 2012 I thought I'd update this since I noticed the recipe has 'grated' parm vs. shredded. It was supposed to be shredded parmesan, which in my opinion tastes so much better and gives the freshness to the meal in addtion to the avocado. Hope this helps!

May 07, 2012

This was good for a quick and simple breakfast! I used regular white bread (that's all I had) and 1 egg, which I seasoned w/ salt and pepper while it was cooking. I think this would be great w/ some nice sliced tomatoes as well, but I'll try that next time. All in all, this was good...filling and tasty, and I would make it again! Thanks for sharing. :)

Jun 02, 2013

Thanks for the recipe, Britty! It was yummy just the way you wrote it, but I like my egg yolks runny to be sopped up with the bread. :). Andrea, these 5 stars are especially to counteract your strange review of anything you haven't tried, and S & P are a "given" for me. Any recipe on here is free to be tweaked as you wish, that's the beauty of the art of cooking, but it offends my sense of fairness to give anything the lowest rating if you didn't even try it. Reviews help me decide if I want to tweak it and how.

Dec 03, 2013

Pretty good! If you want to cut calories, simply eliminate the butter and spray your pan with either butter flavored or olive oil cooking spray. If you don't like cooking spray, simply use about a half teaspoon of butter. Give this one a try - I made mine with honey wheat toast and it was very good, healthy and nutritious!

Jun 01, 2013

This recipe is even better if you fry the avocado lightly in olive oil before assembling the sandwich.

Jan 04, 2013

This is excellent. We used regular wheat bread and made a dijonaise sauce instead of straight up dijon by mixing half dijon and half mayo with freshly ground pepper. Loved the flavors.


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  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 402 mg
  • 134%
  • Fat
  • 36.1 g
  • 56%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 770 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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