I’m calling these breakfast sandwiches, but for us they are more often lunch sandwiches, as eggs are often our go-to for quick and filling lunches. But you know we are strong proponents of breakfast for dinner, so why not breakfast for lunch, too?
The key is the egg, scrambled and cooked super thin and folded into quarters. Think of it like an ultra thin omelet or a scrambled egg crepe. An unusual preparation, perhaps, but totally practical and perfect draped on a toasted English muffin.
I often refer to these as “Taylor’s fancy eggs” since they were purely his creation (but don’t mistake that moniker to mean they are complicated, because they are anything but). The goat cheese and avocado was (obviously) my contribution.
When making these eggs, you want to use a small (8-inch) nonstick skillet. Good nonstick being the key, otherwise your thin layer of egg won’t come out cleanly.
One egg at a time, whisk the egg like you were making scrambled eggs. Pour into the hot buttered skillet and swirl like you were making a crepe. It takes a whole 30-45 seconds to fully cook when the egg is this thin, so by the time you’re done sprinkling on the goat cheese it’s probably ready. Then just gently fold the egg in half and then in half again using a thin spatula, and transfer to your toasted and buttered English muffin. See? They look a lot fancier than they really are.
This is one of those ‘everyday’ recipes that I often don’t even think to share. It’s so simple that I almost don’t even consider it a recipe. It’s more of a foundation and a technique than a complete recipe. Maybe you replace the goat cheese and avocado with jack cheese and salsa, or fontina cheese and crispy bacon. You could even leave off the cheese entirely and go naked. Try it on thick sliced crusty bread, or even a fresh buttered bagel. Really, the possibilities are endless.
Goat Cheese & Avocado Egg Sandwiches
- butter, for cooking
- 4 large eggs
- 4 ounces fresh goat cheese, crumbled (about 1/2 cup)
- 1 avocado, halved, pitted, and sliced
- 4 English muffins, split and lightly toasted
- salt and freshly ground black pepper
- Heat a small 8-inch skillet over medium heat. Add a pat of butter when it’s hot enough to sizzle.
- Beat one egg in a small bowl. Pour into hot skillet and quickly swirl to coat the bottom of the pan in a thin layer.
- Sprinkle goat cheese over top of egg layer. This will probably take you about 30 seconds, at which point the egg is done.
- Use a thin spatula to gently fold the egg in half, then in half again to form a quarter circle. Transfer to warm muffin, season with salt and pepper, and top with 3 avocado slices.
- Repeat with remaining eggs as desired.
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Just finished eating this, it was delicious and filling. Easy to make, great directions, it may be simple, but who cares? It’s delicious and something I will definitely make again, thanks!
I eat meals like this all the time! Love it!! However, I like to switch it up occasionally and spread hummus on the toast then put the egg and avocado on top of it. It’s delicious!
I am always searching for healthy and tasty new breakfast (or lunch) recipes. What a delightful combination – can’t wait to try this one. And avocados are so good for you.
I pretty much eat this every morning, but I make a sunnyside up egg. I could eat this for breakfast, lunch, and dinner every day.
Something else I can put avocado on! Looks great with the goat cheese. A bit of sriracha for me, please.
This looks amazing! Somehow my scrambled eggs always turn out messy. I love thinking of it like a crepe- and sprinkling the goat cheese inside is genius!
Goat cheese is one of my favorite! Thank you for yet another awesome recipe!
wonderful appetizing and healthy breakfast, lunch or dinner. xo
Wow. This egg sandwich does look so fancy. I’d eat this any time of the day.
Can I come over for breakfast??
Calabro makes an EXCELLENT fresh style ricotta in the same department as the usual suspects in some stores (here in NC they have it at Harris Teeter). About twice the price, but more than twice as good! :-D
For those unfortunate folks who do not like goat cheese (I actually know one), this would also be great with FRESH whole milk ricotta (SOOOO easy to make) whipped cream cheese even. I’d go with the goat cheese, myself!! Fabulous idea!!!
This is one of my favorite combos! I’ll eat it for breakfast, lunch or dinner. I’m a fan of anything with eggs, avocado, & of course cheese!
This sounds delicious! And I love your suggestion for variations, too. I can’t get enough avocado, so I’d probably always have that (maybe even without the egg. *smile*)
This recipe looks so delicious, Lindsay! I love ‘everyday’ recipes that I can prepare quickly in the kitchen. :)
Oh how my mouth is watering right now… Will have to make theses for breakfast tomorrow!
YUM! You just took one of my favorite breakfasts (eggs on whole wheat english muffin) to another level!
When I was pregnant, I had to make an effort to eat higher calorie so we went through this phase where every day (for months!), I made us egg sandwiches for breakfast. I folded the corners in so it would fit perfectly under a rectangular piece of bread.
Oh man, after a few months of doing that every day, I was pretty sick of making those rectangles haha
a lovely way to start the day also perfect for lunch and dinner too. I invite you to share at my Thursday hop. You can link up through Sat midnight) xo
I would do a lot of things to have this breakfast in front of me right now!!
Definitely digging the simplicity of these. Perfect for the weekend!
Wow, I would have never thought of putting avocado and eggs together. Ooooh this sounds sooo yummy I’m going to have to try it! Thank you Sammie :)
That looks perfect! I love eggs, cheese and avocado so this is practically my perfect meal!