pea shoot and avocado breakfast sandwich
Servings 1 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
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.