Open Faced Egg and Avocado Sandwich

It’s May!

Oh, and May is National Egg Month!

We love eggs around this house. My kids go crazy for eggs.













When I was growing up the only way I ever ate eggs was scrambled. So when I met The Man he introduced me to what he calls the “dip egg.”

It’s an egg cooked whole, on a hot skillet for just a couple minutes, flipped once. Leaving the yolk runny and perfect for dipping with toast.

And that’s how my kids enjoy it.

This is how I enjoy it…













Such a quick and easy breakfast, or lunch, or dinner, or snack… whatever floats your boat.

Crack an egg onto a hot skillet.

Sprinkle with fresh cracked pepper and salt.

Carefully flip after just a minute or two, and sprinkle the other side with more salt and fresh pepper.

Toast up an English muffin and add a little butter.

I love spinach so I adorned this sandwich with a little fresh organic spinach leaf.

Slice up some fresh avocado, and throw that on top.














Grate some fresh Parmesan cheese on top and maybe just a little more salt and pepper. {couldn’t hurt}.

And there you have it!

Enjoy with a fork, or pick it up and stuff it in your mouth.

Both are completely respectable choices.

























How do you prefer your eggs?

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Open Faced Egg and Avocado Sandwich

A simple but delicious breakfast sandwich, and healthy too!
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 317 kcal
Author: Shawn


  • 1 egg
  • 1 English muffin toasted
  • 1 tsp butter
  • 1 tbsp spinach, optional
  • 1/4 avocado, sliced
  • fresh Parmesan cheese, optional
  • salt and pepper


  • Heat a skillet over medium heat and coat with cooking spray. Crack one egg onto skillet and sprinkle with salt and pepper to taste. After about 1-2 minutes (depending on how runny you want the egg) carefully flip the egg over. Sprinkle again with salt and pepper, remove from heat after another 45 seconds to 1 minute.
  • To assemble sandwich:
  • Place toasted English muffin on plate, layer with spinach (optional), egg, avocado slices, then grate on some fresh Parmesan (optional). Enjoy!


Calories: 317kcal | Carbohydrates: 31g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 174mg | Sodium: 378mg | Potassium: 462mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1822IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg
Keywords: avocado, eggs, english muffin, spinach parmesan cheese
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
10 Responses
  1. This looks so good and yet so simple…I have an avocado in the fridge and I was trying to figure out what to do with it…now I know!! Your pics are amazing too…how are you able to do this with 4 kids???? I have 2 and I find it so difficult to be able to get pictures done 🙂

    1. Thanks Asiya! It’s not easy at times, but my kids are used to it now. Once they see the camera they know to give me a few minutes before digging in! LOL

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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