Are you looking for a delicious and nutritious way to start your day? Look no further than this veggie breakfast sandwich recipe! Packed with a colorful array of sautéed vegetables, creamy avocado, and a perfectly cooked egg, this sandwich is sure to keep you satisfied until lunchtime.
Not only is it incredibly flavorful, but it’s also a well-balanced and healthy choice for your morning meal. This veggie breakfast sandwich is loaded with fiber, protein, and essential vitamins and minerals to fuel your body and brain.
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Plus, it’s incredibly versatile – you can customize it with your favorite veggies and bread varieties to suit your taste preferences. Whether you’re a busy professional, a health-conscious foodie, or simply someone who loves a good breakfast sandwich, this recipe is a must-try!
Veggie Breakfast Sandwich
Ingredients:
- 2 slices whole-grain bread (try whole wheat, multigrain, or sourdough)
- 1 teaspoon olive oil or avocado oil
- 1/2 cup sliced mushrooms (cremini or button)
- 1/2 cup diced bell pepper (any color)
- 1/4 cup diced red or yellow onion
- 1 clove garlic, minced
- 1 large egg
- 1/2 ripe avocado, pitted and mashed
- Salt and freshly ground black pepper to taste
- Optional extras: sliced tomato, baby spinach, sprouts, hot sauce
Instructions:
- Toast the bread slices until lightly golden brown. You can do this in a toaster or in a skillet on the stovetop. Set aside.
- Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 2 minutes until they start to brown.
- Add the diced bell pepper, onion, and minced garlic. Continue sautéing for 5-7 more minutes, stirring occasionally, until veggies are tender and fragrant.
- Create a well in the center of the veggie mixture by pushing the veggies towards the sides of the skillet. Crack the egg into the center well.
- Cover the skillet with a lid and cook for 2-3 minutes, until the egg white is completely set but the yolk is still runny.
- While the egg cooks, mash the avocado in a small bowl with a fork until smooth and creamy. Season with a pinch of salt and pepper.
- Spread the mashed avocado onto one slice of the toasted bread in an even layer.
- Carefully transfer the cooked veggies and egg from the skillet on top of the avocado toast using a spatula.
- Sprinkle the veggies and egg with a pinch more salt and pepper.
- Top with the remaining slice of toasted bread.
- Use a serrated knife to cut the sandwich in half diagonally.
- If desired, serve with sliced tomato, baby spinach, sprouts, or a drizzle of hot sauce on the side.
This loaded veggie breakfast sandwich is the perfect way to fuel up in the morning. The runny egg yolk creates a luscious sauce when you take those first delicious bites. Feel free to get creative with your favorite veggie additions or try different bread varieties. Enjoy!
Conclusion:
This veggie breakfast sandwich is a game-changer for your morning routine. Not only is it incredibly delicious and satisfying, but it’s also a nutritional powerhouse that will keep you energized throughout the day. The combination of whole grains, veggies, protein, and healthy fats provides a well-balanced meal that’s sure to become a new favorite. Plus, with the ability to customize it with your preferred ingredients, you’ll never get bored of this versatile breakfast option. So why not give this recipe a try and start your day off on the right foot? Your taste buds and your body will thank you!
FAQ 1: Can I make this sandwich vegetarian or vegan? A: Yes, absolutely! To make this recipe vegetarian, simply omit the egg or substitute it with a plant-based egg alternative. For a vegan version, use vegan bread and replace the egg with a tofu scramble or sliced avocado.
FAQ 2: Can I prepare this sandwich ahead of time? A: While it’s best enjoyed fresh, you can prepare some components ahead of time. Cook the veggies and mash the avocado a day or two in advance, then assemble the sandwich with the egg right before serving for optimal freshness and texture.
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