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Open Faced Avocado & Egg Sandwich is a healthy breakfast option which makes your day full of energy. It is a low carb high protein recipe and it has all the goodness of Avocado.
2 teaspoons butter
1 slice sourbread, toasted
1 avocado, peeled, pitted, sliced
2 tablespoons grated Parmesan cheese
1. Melt 2 teaspoons butter in a skillet over medium heat; add the eggs. Allow the egg whites to cook until mostly firm before breaking the yolks; continue cooking until eggs are completely cooked and no longer runny, 2 to 3 minutes.
2. Spread one side of toasted sourdough bread slice with Dijon mustard.
3. Arrange avocado slice onto the mustard.
4. Top avocado with cooked eggs.
5. Sprinkle Parmesan cheese over eggs.
Calories 501kcal, Fat 36g, Carbs 26g, Protein 21.5g.