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Avocado, Egg and Tomato Sandwich with Pesto Mayo

 

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Avocado, Egg and Tomato Sandwich with Pesto Mayo
 

 

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Recipe

Avocado, Egg and Tomato Sandwich with Pesto Mayo

The crunchy bread, the soft fried egg and the creamy avocado come together with a pesto mayo to finish it off and make this the best sandwich you will have. Perfect for any time of day and for any occasion.

Times

  • Prep Time : 15 min
  • Cook Time : 5 min
  • Ready Time : 20 min

Servings

2

Ingredients

  • 3 tablespoons mayonnaise
  • 4 teaspoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 small clove garlic, finely chopped
  • 4 slices Tuscan-Italian style bread
  • 2 teaspoons butter
  • 2 large eggs, beaten
  • 1 avocado, sliced
  • 1 tomato, sliced

Directions

In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.

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About Ronnie Fein

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Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

 

comments

 

One Response to Avocado, Egg and Tomato Sandwich with Pesto Mayo

  1. This looks like the perfect brunch sandwich!

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