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Fried Egg and Avocado Sandwiches

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Fried Egg and Avocado Sandwiches

Fried Egg and Avocado Sandwiches

Jessica Braider
As far as I am concerned there are few things more delicious than a fried egg sandwich, especially when avocado is involved. You might also enjoy adding steamed spinach, roasted peppers, mayonnaise, tapenade, or bacon. We used Cheddar and jalapeño bread from the farmer’s market but assuming you can’t find that (good assumption, right?), you can use sourdough, challah, French bread, even English muffins.
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Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings


  • 8 slices sourdough bread (use wheat/gluten-free if needed) or use French bread or your favorite bread
  • 4 eggs
  • 4 tsp. extra virgin olive oil
  • 4 Tbsp. shredded Monterey jack or cheddar cheese or use shaved pecorino
  • 1 avocado thinly sliced, or use guacamole
  • 1 dash hot pepper sauce such as Tabasco, or to taste (optional)


  • Toast the bread until it’s golden and crispy.
  • Spray a small bowl with nonstick cooking spray and gently crack an egg into it.
  • Meanwhile, heat a large cast iron or other heavy skillet over medium-low heat. When the pan is hot, add the oil and swirl it around to distribute it evenly.
  • When the oil is hot, gently pour in the egg and repeat with the remaining eggs, cracking them into the bowl first so you can add them gently to the pan (to avoid the yolks cracking and the whites spreading too much).
  • Cover the pan for 3 minutes until the whites are opaque throughout. Top each egg evenly with 1 Tbsp. cheese.
  • Meanwhile, mash the avocado onto 4 slices of the toast, and, using a spatula, slide an egg on top of each. Sprinkle a little hot pepper sauce on top of each egg (optional), and top with the remaining slices of toast. Serve immediately.


Do Ahead or Delegate: Slice the bread if necessary, shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Use the hot pepper sauce, sriracha, or spread a little mustard on one of the pieces of toast.
Tip: If you don’t like sunny side up eggs or runny yolks, cook them a bit longer or flip them gently and cook for 1 - 2 more minutes so the yolks cook through (over easy).
Nutritional Information Per Serving (% based upon daily values): Calories 417, Total Fat: 17g, 26%; Saturated Fat: 5g, 22.5%; Cholesterol: 194mg, 64.5%; Sodium: 538mg, 22.5%; Total Carbohydrate: 50g, 16.5%; Dietary Fiber: 5g, 17%; Sugar: 2g; Protein: 17g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Breakfast/Brunch, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian, Winter
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