pea shoot and avocado breakfast sandwich

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Pea Shoot and Avocado Breakfast Sandwich

A study in contrasts: crispy egg, creamy avocado; rich buttery yolk, bright burst of lime; spring fresh pea shoots, and the earthy bite of garlic- all sandwiched together between two slices of perfectly grilled bread. That’s breakfast, that’s a sandwich, that’s eggzactly what I crave.

Extra bonus points for taking about ten-15 minutes to make (Including, in my case, going out to the garden and harvesting pea shoots) and only using one pan to make.

Pea Shoot and Avocado Breakfast Sandwich

Makes one Sandwich

Ingredients

• 2 slices of bread (the sort is up to you but I like something with thicker slices, think Texas Toast, that isn’t so large in diameter the egg gets lost in the middle)
• 1 large egg
• 1 clove of garlic-minced
• About one cup fresh pea shoots
• ¼ avocado
• olive oil for frying
• butter for spreading on the bread
• a squirt of Siracha and a dab of mayonnaise
• one wedge of fresh lime

Directions

1. Preheat a 10-12” pan (cast iron?!!!) over medium heat.
2. Add a splash of olive oil and the minced garlic, cook for about one minute and then add the pea shoots. Cook until the pea shoots just begin to wilt and soften, about one minute more. Remove from pan and set aside.
3. Next lightly butter the bread slices on both sides and place in them in the skillet until they are a light golden brown on both sides (about 3 minutes per on medium).
4. Remove the bread and then fry the egg, adding more oil or butter to the pan if needed.
5. While the egg fries, spread a bit of siracha and mayo onto the toasts, put the pea shoots and garlic on one toast and spread the avocado on the other.
6. When the egg is done slide it on top of the pea shoots, give it a generous squeeze of lime, and complete the sandwich.

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pea shoot and avocado breakfast sandwich

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Bread, Breakfast, Snack

Cuisine American

Servings 1 sandwich

Ingredients

  

1x2x3x

• 2 slices of bread the sort is up to you but I like something with thicker slices, think Texas Toast, that isn’t so large in diameter the egg gets lost in the middle
• 1 large egg
• 1 clove of garlic-minced
• About one cup fresh pea shoots
• ¼ avocado
• olive oil for frying
• butter for spreading on the bread
• a squirt of Siracha and a dab of mayonnaise
• one wedge of fresh lime

Instructions

 

• Preheat a 10-12” pan (cast iron?!!!) over medium heat.
• Add a splash of olive oil and the minced garlic, cook for about one minute and then add the pea shoots. Cook until the pea shoots just begin to wilt and soften, about one minute more. Remove from pan and set aside.
• Next lightly butter the bread slices on both sides and place in them in the skillet until they are a light golden brown on both sides (about 3 minutes per on medium).
• Remove the bread and then fry the egg, adding more oil or butter to the pan if needed.
• While the egg fries, spread a bit of siracha and mayo onto the toasts, put the pea shoots and garlic on one toast and spread the avocado on the other.
• When the egg is done slide it on top of the pea shoots, give it a generous squeeze of lime, and complete the sandwich.

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