This is my absolute FAVORITE vegetarian breakfast sandwich. Ever. It has Sriracha mayonnaise. It has mashed avocado. And it has the most perfect sunny-side up egg with a runny yolk. Topped with some fresh cilantro, a little bit of lime juice, some red onion, and salt/pepper, it’s bursting with delicious flavor and hearty nutrients that will get you going for the day!
There are some perks to being a food blogger. Sometimes you get free stuff, which is great, and the BEST is when friends with chickens unload their gorgeous farm fresh eggs onto you. I knew I had to do something extra special with these colorful beauties, starting with these vegetarian breakfast sandwiches.
What should I make next? Quiche? Shakshuka? All of the above?? Oh man, I am way too excited about these eggs. Please share what you think I should make in the comments!
Sunny-side-up is my favorite way to eat eggs. With a perfectly round runny yolk and buttery, somewhat crispy edges to the whites, it’s perfect for this sandwich. But it’s messy. You’re going to want a napkin (or five) for this one.
I make my sunny-side-up eggs in a nonstick skillet in butter. First, I melt the butter over medium-high heat. Then, I crack the egg carefully (!) directly into the skillet, being careful not to damage the yolk. I turn the heat down, cover the pan, and wait for the whites to set for about 2 minutes. Covering is key here- it traps the heat in and ensures the white top of the egg cooks in a shorter amount of time, so the underside and yolk don’t get overcooked.
Don’t like a runny egg yolk? No judgement here. I suggest purposefully breaking the yolk when you add it to the pan, or cooking it a bit longer, until it’s the desired doneness.
There’s one more trick to making this sandwich absolutely perfect, and it has to do with the avocado. Whenever I slice avocado and add it to a sandwich or burger, it looks pretty, but it always squishes out the sides when I take a bite. Instead of slicing the avocado for this recipe, I mashed it into the bread slice with a fork. This makes it stick a bit better and ensures you get some in every bite.
Make sure you season that avocado with plenty of salt and a squeeze of lime juice!
If you like this, try these vegetarian baked eggs with marinara, potatoes, and spinach.
Here’s the recipe for the BEST vegetarian breakfast sandwich EVER. Hope you like it as much as I do!
The BEST Vegetarian Breakfast Sandwich
Equipment
Ingredients
- 2 slices multigrain bread toasted
- 1 tablespoon mayonnaise
- 1/2 teaspoon Sriracha hot sauce
- 1/2 tablespoon butter olive oil can also be used
- 1 egg
- 1/2 cup avocado (about 1/2 of a small avocado)
- 1 teaspoon fresh cilantro chopped
- 1 teaspoon red onion finely diced
- 1/2 teaspoon lime juice from a small wedge
- kosher salt to taste
- black pepper to taste
Instructions
- In a small bowl, mix the mayonnaise (1 tablespoon) and Sriracha (1/2 teaspoon) together. Set aside.
- Melt the butter (1/2 tablespoon) in a nonstick skillet over medium-high heat. Crack the egg carefully into the pan so the yolk doesn't break (see notes). Turn the heat to medium-low and cover the skillet, cooking the egg for about 2 minutes, or until whites are set and yolk is done to the desired consistency.
- Meanwhile, spread the Sriracha mayo mixture on the two slices of toasted bread.
- Using a spoon, scoop the avocado from the peel and add to one slice of bread. Use a fork to mash the avocado evenly onto the bread.
- Squeeze the lime juice (from 1 wedge) on top of the avocado and top with kosher salt to taste.
- Place the egg on top of the avocado.
- Sprinkle the cilantro (1 teaspoon) and red onion (1 teaspoon) on top of the egg. Season to taste with salt and pepper.
- Place the other piece of bread on top of the assembled sandwich.
- Eat! With a napkin- it gets messy.
Notes
- This recipe yields ONE sandwich. Double it for two, quadruple it for four, etc.
- Don't be too concerned about the measured amount of ingredients for this recipe- it's just a sandwich. Add as much mayo, Sriracha, or cilantro as you want!
- Don't like a runny yolk? Break the yolk as you fry it, and cook until solid if you prefer.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Bob Perritt
I got to say we have been loving your recipes for quite some time. I want to say thank you for all of them. I have been using them as part of regaining a healthy way of eating and guess what I lost weight, 22 lbs in the last 6 months. I’m back into my high school weight. I was wondering do you have a complete recipe book that can be purchased?
thanks
Bob
Elizabeth Lindemann
This is such a lovely comment, it made my day! Thanks so much for taking the time to write this. I don’t have a recipe book… yet! But it’s something I’ve been thinking about and am happy to know there is interest in it. I’ll keep you updated :-)
Danielle
This was delicious and quick! I used chipotle hot sauce since I’m not the biggest sriracha fan and I added some micro greens. I found a large teaspoon of the mayo on just 1 piece of the bread was plenty. Served with some raspberries on the side but, because I used thin bread slices, could have used a bit more on the side. Given the calorie count I’m not sure I’d want to do 2 sandwiches but could have easily eaten 2.
Elizabeth Lindemann
Chipotle hot sauce is my FAVORITE! I’ve used it in this sandwich, too. So glad you liked it, and thanks for the comment!
Linda
How does the egg make this recipe vegetarian??
Elizabeth Lindemann
Vegetarians eat eggs! They do not eat any animal product that requires the slaughter of an animal (so no meat or fish). Eggs, milk, cheese are all fair game for vegetarians. Vegans, on the other hand, don’t eat any animal products (this includes eggs, milk, cheese, and even honey). Hope that helps clarify!
Linda
It does! Sorry, I had no idea!
ME
egg is technically vegetarian but not vegan. It is vegetarian, but vegans can’t have it.