Though this sandwich does involve eggs, I hesitate to call it a “breakfast sandwich” because it would taste amazing any time of day. Like my other recipes with Mediterranean in the title (such as my Mediterranean Meatloaf Muffins, Stuffed Mushroom Caps, Cashew Chicken, Vegetable Panini, or Chicken & Couscous), this recipe uses lots of healthy veggies, mostly bell peppers and avocado. You could easily substitute or add in eggplants, zucchini, any type of olives, greens, or caramelized onions too.
Recipe makes 2 large sandwiches. You can also turn these into wraps, or serve in a lettuce leaf, if you are avoiding carbs.
- 2 large eggs
- 1/2 jar roasted red bell peppers
- 1 fresh avocado
- 2 tbsp olive oil
- Salt & pepper
- 4 slices wheat bread
- 2 slices cheese
Step 2: Flip the egg once all the whites have cooked. Take the roasted peppers and add those to the pan. The longer you cook the egg, the more solid and less runny the yolks become.
Step 3: Once the eggs are cooked and peppers are heated through, place one egg and 1-2 pieces of pepper onto each of 2 slices of bread.
Step 4: On two other slices of bread, add the cheese slice and half of the avocado. Press the two halves of each sandwich together.
Step 5: If you need to, add 1 more tbsp olive oil. Put the sandwiches into the pan, and cook for 4-5 minutes on both sides, until nice and browned and the cheese is melty.