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Open-Faced Avocado Sandwich with Egg and Parmesan
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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!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Entree
Cuisine: Mexican
Servings: 6 servings


  • 6 slices large of Crusty Bread French Bread works well
  • 6 Eggs
  • 4-5 ripe Avocados
  • ¼ cup minced Onion
  • 2 tbsp 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.


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.