Breakfast needs to shine. After eating the same thing for breakfast for several weeks in a row, I decided it was time to change things up a bit. Ginny went on an avocado rampage, so I came up with these breakfast sandwiches with creamy avocado sauce. I had the revelation that you can mix mayonnaise in with smashed avocado to give it an extra zing.
English muffins are a staple of Ginny’s breakfast menu, so I decided to throw together these breakfast sandwiches with creamy avocado sauce and put a bag of frozen hash browns to good use. Confession: I am a bit of a snob when it comes to frozen veggies that have been in the freezer for a while. I was convinced that if they have even a little ice on them the flavor is no good. Ginny convinced me to use them and she was right. They were still good! That happens more than I would like to admit. But that’s another story…
These sandwiches are really easy to put together. Just cook the hashbrowns in a bit of olive oil, fry an egg for each sandwich, toast the muffin and whip together the creamy avocado sauce. The sauce has five easy ingredients: avocados, mayonnaise, lime juice, garlic and salt. You may need to adjust the amount of lime juice to suit your preferences. I used half a lime for the sauce with about a half teaspoon of salt.
You could also make these sandwiches on a bagel, if that is your breakfast bread of choice or some toasted whole wheat bread. Add in a cooked sausage patty for an extra protein kick.
PREP TIME: 5 minutes COOK TIME: 15 minutes
- 2 English muffins
- 12 oz. package of hash browns
- olive oil
- 2 eggs
- 2 avocados, peel and seed removed
- 1/3 cup mayonnaise
- juice of 1/2 lime
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Heat olive oil in a large pan and cook hash browns for about 5 minutes per side or until they are golden brown.
- Fry the eggs to your liking and remove.
- In a bowl, mix avocados, mayonnaise, lime juice, garlic powder and salt until smooth. Put sandwiches together and enjoy!