Perfect Breakfast

21 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Recipe by  Britty

“A delicious combination of unique favors that came together by my mom on accident to make this very yummy breakfast! Hope others enjoy as much as we do!”

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Adjust Servings

Original recipe yields 1 open-faced sandwich



  1. Melt 2 teaspoons butter in a skillet over medium heat; add the eggs. Allow the egg whites to cook until mostly firm before breaking the yolks; continue cooking until eggs are completely cooked and no longer runny, 2 to 3 minutes.
  2. Spread one side of toasted sourdough bread slice with Dijon mustard.
  3. Arrange avocado slice onto the mustard.
  4. Top avocado with cooked eggs.
  5. Sprinkle Parmesan cheese over eggs.

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Reviews (21)

Rate This Recipe


I love eggs and I love avocados, so I just had to make this! I sauteed some onion, red pepper and a little garlic and scrambled the eggs. Once the egg mixture was done I topped it over the toast. I used some shredded cheddar cheese vs. Parmesan as I had a little left on hand. I made two of these and mine was fabulous all by itself, but to my husband's I added a couple of strips of bacon to take it over the top (plus it was a good way to get my husband to give it a try)! This really is a delicious combination of flavors and "perfect" for a hearty breakfast!


Britty I thought I'd update this since I noticed the recipe has 'grated' parm vs. shredded. It was supposed to be shredded parmesan, which in my opinion tastes so much better and gives the freshness to the meal in addtion to the avocado. Hope this helps!



This was good for a quick and simple breakfast! I used regular white bread (that's all I had) and 1 egg, which I seasoned w/ salt and pepper while it was cooking. I think this would be great w/ some nice sliced tomatoes as well, but I'll try that next time. All in all, this was good...filling and tasty, and I would make it again! Thanks for sharing. :)

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Amount Per Serving (1 total)

  • Calories
  • 501 cal
  • 25%
  • Fat
  • 36.1 g
  • 56%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 21.5 g
  • 43%
  • Cholesterol
  • 453 mg
  • 151%
  • Sodium
  • 770 mg
  • 31%

Based on a 2,000 calorie diet



previous recipe:

Richard's Breakfast Scramble


next recipe:

Cobb Breakfast Casserole