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Recipe Detail Page
Western Avocado Toast Sandwich
Holiday 2016
This healthy-ish breakfast is a snap to put together, but egg white omelettes can be finicky, so be sure to follow the directions carefully. Slow and steady cooking wins here. If you’re feeding a crowd, this recipe is easily doubled, tripled or even quadrupled.
Serves 2
SANDWICHES
1 ripe avocado
4 slices loaf bread, such as multi-grain
Pinches sea salt, such as Maldon
OMELETTE
3 tsp (15 mL) olive oil, divided
2 tbsp (30 mL) each finely chopped red onion and green or red pepper
4 egg whites
Pinches salt
2 tsp (10 mL) bomba or pepperoncini sauce or 1 tsp (5 mL) thinly sliced red chilies
1 Begin sandwich assembly by cutting avocado in half and removing pit. Toast 2 bread slices. Place toast on plates. Scoop avocado from peel dividing between toast slices. Mash and spread to edges. Sprinkle with salt.
2 Prepare omelette by heating 1 tsp (5 mL) oil in a medium-size nonstick omelette or frying pan set over medium-low heat. Add prepared onion and green or red pepper. Cook, stirring often until softened and moisture evaporates, 4 to 5 minutes. Remove to a bowl and set aside. Let pan cool and wipe out to clean away any browned bits. Whisk egg whites with salt in a medium bowl until frothy.
3 Coat pan with remaining 2 tsp (10 mL) oil. Add prepared egg whites to pan. Cook, gently stirring with a rubber spatula and scraping egg from side of pan just until curds begin to form, about 1 minute. Shake pan and using spatula, form an omelette in pan by evenly distributing eggs into a circle. Gently cook until almost set but still moist, 4 more minutes. Evenly scatter onion and pepper mixture overtop. Cook until eggs are cooked as you like, 1 to 2 more minutes.
4 Meanwhile, toast remaining bread.
5 Using a rubber spatula, fold omelette in half then divide in half. Remove and slide each folded piece out of pan and set over avocado-topped bread slices. Drizzle with Bomba. Sandwich with remaining bread.
Serves 2
