Open-Faced Avocado Sandwich with Egg and Parmesan
This Open-Faced Avocado Sandwich with Egg and Parmesan yields creamy bites of avocado mixed with crunchy minced onion and bright splashes of lime resting underneath a fried egg waiting to unleash an oozing yolk!
Servings: 6 servings
Ingredients
- 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
Instructions
- 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.
Assembly
- 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.
Notes
If you can't find a sufficiently large loaf of bread, cut each slices on a bias to increase the surface area of your sandwich.