Pesto Avocado Breakfast Sandwich with Fried Egg

Italian basil pesto meets creamy mashed avocado in this morning sandwich, crowned with a fried egg and mozzarella on warm ciabatta. Peppery greens and a squeeze of lemon keep the stack bright and quick to assemble.

Serves 2 · 10 min prep · 8 min cook

Estimate for one serving

• 560 cal
• 24g protein
• 42g carbs
• 34g fat
• 8g fiber

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Ingredients

• 2 ciabatta rolls or English muffins
• 2 large eggs
• 1 ripe avocado
• 3 tbsp basil pesto
• 4 oz fresh mozzarella, sliced
• 1 cup baby spinach or arugula
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tsp lemon juice

Instructions

1. 1Split the ciabatta rolls and toast them cut-side up under a broiler or in a toaster oven until lightly golden and warm, about 2–3 minutes; set aside.
2. 2Halve the avocado, remove the pit, scoop the flesh into a small bowl, add lemon juice, salt, and mash with a fork until mostly smooth with a few chunks remaining.
3. 3Heat olive oil in a nonstick skillet over medium heat until shimmering; crack in the eggs and season with salt, pepper, and red pepper flakes.
4. 4Cook the eggs 2–3 minutes until the whites are fully set and the edges are lacy and crisp but the yolks are still runny; for over-easy, flip gently and cook 30 seconds more.
5. 5While the eggs cook, spread pesto generously on both cut sides of each toasted roll.
6. 6Spread the mashed avocado on the bottom halves, then layer on the mozzarella slices and a small handful of spinach.
7. 7Carefully place one fried egg on top of the greens on each sandwich so the yolk sits centered.
8. 8Close with the top half of the roll, press gently, and serve immediately—cut in half if desired so the runny yolk can be dipped into.