Breakfast Recipe: Egg sandwich with mustard greens & avocado

Egg Sandwich with Mustard Greens and Avocado

Shelly Xu
Course Breakfast
Servings 4


  • 2 tablespoons olive oil
  • 1 pound mustard greens thick stems discarded and leaves coarsely chopped
  • Pinch Sea salt
  • 1 large Hass avocado chopped
  • 1 tablespoon fresh lemon juice
  • 4 large eggs
  • 8 slices of whole-grain bread toasted


  • In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the greens and cook over moderately high heat, stirring, until tender. Season with salt. Transfer the greens to a bowl and keep warm.
  • In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.
  • Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the pan and season with salt. Cook over moderate heat until the whites are crisp, about 1 minute. Flip the eggs and cook until the whites are firm and the yolks are runny. About 2 minutes
  • Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs. Close the sandwiches, cut in half and serve immediately.

Nutritional Facts

Main nutrients: Fiber, Vitamin C, Vitamin A, Iron, and Calcium
Per serving :
Calories 334
Total Fat 18 g
Saturated Fat 3.2 g
Cholesterol 186 mg
Carbohydrates 29 g
Fiber 10g
Added Sugar 1g
Sodium 400 mg
Protein 18 g

More Breakfast Recipes

Lunch Recipes

Dinner Recipes

Dessert Recipes

Please submit your details to subscribe to our Nutritional Program newsletter, which brings diet and nutrition-related articles, recipes and other exclusive content directly to you!