This Vegetarian Breakfast Sandwich Recipe is my absolute favorite. Features smashed avocado, Sriracha mayo, and a perfect sunny-side-up egg, with a little lime juice, cilantro, and red onion for extra flavor. It's easy to make for a hearty weekend breakfast or brunch!
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.
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.