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Mediterranean Breakfast Sandwich

A vibrant, healthy morning meal featuring toasted artisan bread, creamy mashed avocado, crisp cucumbers, umami-rich sun-dried tomatoes, and a perfectly runny fried egg.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch
Cuisine: Healthy, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Base
  • 4 slices thick-cut artisan bread sourdough or ciabatta
  • 1 large Hass avocado ripe
  • 0.5 lemon juiced
  • 2 large eggs pasture-raised preferred
  • 0.5 cup English cucumber thinly sliced
  • 0.25 cup sun-dried tomatoes oil-packed, slightly drained
Seasoning & Cooking
  • 1 tbsp extra virgin olive oil or butter, for frying
  • 1 pinch flaky sea salt to taste
  • 1 pinch black pepper freshly cracked
  • 0.5 tsp red pepper flakes optional
  • 1 tbsp fresh herbs parsley, chives, or basil, chopped

Equipment

  • Skillet
  • Toaster or grill pan
  • Cutting board
  • Spatula

Method
 

  1. Toast the slices of artisan bread until golden and sturdy. Let cool slightly on a wire rack.
  2. In a bowl, mash the avocado with lemon juice, salt, and pepper until creamy but still slightly chunky.
  3. Heat olive oil or butter in a non-stick skillet over medium heat. Fry the eggs to your liking (sunny-side up or over-easy).
  4. Spread a generous layer of mashed avocado onto the bottom slices of the toasted bread.
  5. Layer the thinly sliced cucumbers evenly over the avocado mash.
  6. Add the sun-dried tomatoes on top of the cucumber slices.
  7. Carefully place a warm fried egg onto each sandwich. Top with red pepper flakes and fresh chopped herbs.
  8. Top with the second slice of bread (optional) and serve immediately.

Notes

For a flavor boost, add a sprinkle of feta cheese or everything bagel seasoning over the eggs before serving.