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5 from 1 vote

Easy Healthy Avocado Egg Sandwich

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Servings: 4 sandwiches
Print Recipe
Make this egg and avocado sandwich for a delicious restaurant-style breakfast at home! It’s healthy, easy, and delicious. The combination of sliced avocado and hard boiled egg is what makes this sandwich pop, giving it a unique flavor and a creamy texture.

Ingredients

  • 1 big avocado
  • 2 medium eggs
  • 10 green olives
  • a few green chili peppers (salty, not very hot)
  • a few slices rye bread
  • fresh parsley or dill
  • pinch of Himalayan salt (optional)

Instructions

Prep Work

  • Place the eggs in a pot of water and boil for around 10 minutes, until hard. Once the 10 minutes are up, remove eggs from hot water and set aside to cool down a bit.
  • In the meantime, cut avocado in half, remove seed and scoop flesh using a tablespoon. Slice avocado and take care of the eggs.
  • Once the eggs have cooled down a bit, peel and slice them using a small knife.

How to Assemble Sandwich

  • Take one slice of rye bread and place it on a plate.
  • Add a few slices of fresh avocado over the bread.
  • Add a few slices of egg on top of the avocado.
  • Garnish the sandwich with fresh herbs (parsley or dill).
  • Optional add a pinch of salt over everything.
  • Decorate the plate with extra avocado, green olives, slaty hot peppers and more fresh parsley or dill.

Notes

Please note that my pictures show only one sandwich. From the quantities listed below you can make four sandwiches like the one pictured.
I used organic green olives that were marinated in brine with herbs and extra virgin olive oil. Sometimes I may use other types of olives, with or without herbs.
I used organic green chili peppers that were marinated in a brine solution with salt. These chili peppers are rather salty with a mild flavor, so not that hot after all.
My choice for avocado was a perfectly ripen big avocado that had a medium seed (so a lot of avocado flesh). The avocado was sweet and matched perfectly those salty olives and chili peppers.
When it comes to eggs, I used organic free-range locally produced eggs.
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: Dairy-Free, Keto, Low-carb, Paleo, Vegetarian, Whole30
Keywords: avocado, chili, eggs, herbs, olives, rye bread
Author: Marcel Corbeanu