Mashed avocado with a hint of garlic topped with a fried egg and dried cranberries in a delicious breakfast sandwich. Quick and easy to make, this mashed avocado and egg breakfast sandwich is the perfect way to start the morning on the go.
Ingredients
1 large avocado
⅛ teaspoon garlic powder
⅛ - ΒΌ teaspoon salt
2 large eggs
1 tablespoon vegetable oil, more as needed
Black pepper (optional)
2 bagels (or 4 slices of bread)
4 tablespoons shredded mozzarella cheese
2 tablespoons dried cranberries
Directions:
Cut the avocado in half and remove the pit. Smash the avocado until the texture is to your liking. Mix in the garlic powder and the salt.
Crack the eggs into separate bowls.
Cover the bottom of a small pan with vegetable oil, and place it on low heat for about 30 seconds. Once the oil has heated, carefully pour the egg into the pan, letting the egg sit until the egg white turns white.
If prefer a runny yolk, remove the egg from the pan. If prefer a more cooked yolk, cover the pan with a lid and remove the pan from heat. Allow the egg to cook in the trapped heat for about a minute. The top of the egg yolk will start to turn a little bit white.
Sprinkle black pepper over the egg.
Toast the bagel halves (or slices of bread) until they are lightly brown. Sprinkle shredded mozzarella cheese over one half, and heat the bagel half until the cheese has melted.
Top the bagel with a generous amount of mashed avocado, dried cranberries, and a fried egg.
Serve the bagel warm or cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/01/11/mashed-avocado-egg-breakfast-sandwich/