Can you imagine slathering a hearty slice of crusty bread with a generous spread of creamy avocado mixed with cilantro, finely chopped onion, and a splash of lime, then topping it with a fried egg and a liberal dusting of shredded Parmesan? Well, considering you had to scroll by the giant picture of my Open-Faced Avocado Sandwich with Egg and Parmesan recipe to read this paragraph, I suspect you are able to get a rough idea what we are talking about here.
This sandwich is bonkers! And bonkers isn’t a word I dust off every day. As a matter of fact, I likely haven’t uttered the word “Bonkers” since I lamented the cancellation of the same named cartoon in 1994. Just kidding, no one watched that show. I certainly didn’t miss that crazy little bobcat and his zany antics as he raced around Tinseltown solving crime, and I assuredly wouldn’t randomly bring him up in conversation 22 years later.
Well, with that little aside out of the way…
This Open-Faced Avocado Sandwich with Egg and Parmesan is quite possibly my new favorite lunch. Not only does each bite yield creamy chunks of avocado and the salty zest of freshly grated Parmesan, there is plenty of oozing egg yolk to fortify the flavor of each bite as you zealously mopped it up! Plus, I relish the opportunity to stop by my favorite bakery and pick up a gorgeous loaf of crusty artisanal bread knowing it has a destiny worthy of its handcrafted perfection!
Once you try this Open-Faced Avocado Sandwich with Egg and Parmesan, I am confident it will become a new family favorite. However, if you are looking to jazz it up in the future, try spreading my Blue Cheese and Bacon Guacamole Dip over the bread for a briny and smoky treat! It would still taste hauntingly delicious with a fried egg resting lazily on top!
Whenever I cook eggs, I use my nonstick Calphalon Contemporary skillets. These have been my main workhorse in the kitchen for years because they are dead simple to clean with just the wipe of a dry paper towel, and they are incredibly non-stick. Plus, I think they are priced exceptionally for the quality. I highly recommend them to anyone looking to upgrade their arsenal.
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Open-Faced Avocado Sandwich with Egg and Parmesan
- 6 slices large of Crusty Bread French Bread works well
- 6 Eggs
- 4-5 ripe Avocados
- ¼ cup minced Onion
- 2 tablespoon chopped Cilantro
- Juice of 1 small Lime
- Salt and Pepper
- Freshly grated Parmesan Cheese
- Toast each slice of bread till it is browning slightly.
- While bread is toasting combine avocados, onion, cilantro and lime juice in a bowl and smash till the mixture takes on a chunky consistency.
- Salt and Pepper to taste and mix to combine.
- Fry egg sunny side up or over easy in skillet on medium low heat, depending on taste preferences.
- Salt and pepper the egg as desired.
- Spread thick layer of avocado mixture on toasted bread (~½" thick).
- Add fried egg on top of avocado spread.
- Sprinkle liberally with shredded Parmesan cheese.
- Serve immediately.
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