Ever since I got my pullet eggs last week, I've been in breakfast heaven. And since I'm getting more of them later today (while they're still in season), I wanted to use up the few that I have leftover for breakfast again today! It's not what I had planned, but Hurricane Harvey sort of threw me off my schedule that I had laid out. So, I'm just winging it here.
If you missed it last time I talked about pullet eggs, basically they are smaller eggs that are laid by chickens under a year old. They're richer and have bigger yolks than eggs laid by older and more mature hens. So, when I find them for sale I always buy them while I can.
With getting a few heirloom tomatoes and an avocado yesterday, I decided that was the perfect pairing to make something 'California style'. Plus, my mom left me some vegan gluten free buns in the freezer that I've been pretty interested in trying. So, here we go!
This awesome little breakfast is quick to make, light, colorful, and full of California inspired flavors with the tomato and avocado; one of my favorite flavor combinations of all time.
To keep this breakfast sandwich all the more 'breakfasty', I decided to scramble my eggs with a bit of salt, pepper, and chives for a boost of savory flavor. But, a fried egg would have been good too!
For me, heirloom tomatoes just seem to have so much more flavor, so that's what I used here. But, any sort of tomato would work just as well.
California Style Open Face Breakfast Sandwiches
Servings: 2 • Size: 1 Prepared Sandwich • Calories: 277 • Fat: 18 g • Saturated Fat: 6 g • Carb: 16 g • Fiber: 4 g • Protein: 13 g • Sugar: 3 g • Sodium: 277 mg
2 Whole Large Eggs or 3 Pullet Eggs
1/2 Tsp. Chives, Sliced
1 Burger Bun, Halved (I used a vegan, gluten-free bread.)
1/2 Medium Avocado, Mashed
1/2 Small Heirloom Tomato, Sliced Thinly (Regular tomatoes work too!)
1/4 C. Shredded Reduced Fat Cheddar Cheese
Salt & Pepper to Taste
Heat a small skillet over medium heat and give it a light spritz of non-stick cooking spray.
Whisk together the 2-3 eggs with 1/2 tsp. Chives and salt and pepper to taste.
Pour the egg mixture into the skillet and cook the eggs for a couple of minutes to give them a good scramble.
While the eggs are cooking, pop your bun into the toaster to get it nice and warm.
Once the bun is toasted, divide the mashed 1/2 of an avocado between the two bun pieces, top each with a few slices of tomato, 2 Tbsp. of the shredded cheese, and finally the scrambled eggs.
Serve right away and enjoy!
Nutrition Claims: Sugar Conscious, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher