Open Faced Breakfast Sandwich

Prep time: 5 minutes

Cook time: 15 minutes


  • 1 bagel sliced ( I prefer using asiago cheese but you can choose your favorite)
  • 1 avocado
  • 1/2 an onion sliced into half moons
  • 1/2 cup of spinach loosely packed
  • 1 tablespoon olive oil
  • salt and pepper


  1. Cut open your avocado and scoop it out into a small bowl.  Add a pinch of salt and pepper and mash it up with a fork to get your avocado spread.
  2. Add a tablespoon of olive oil to a skillet and over medium low heat add in your onions.  Cook for about 3-5 minutes or until the onions become translucent.
  3. At this point add in your spinach with a pinch of salt and pepper.
  4. After about a minute or so (once the spinach cooks down) remove the onion and spinach mixture from the skillet and add in your egg. Cook to liking (I typically like to have a runny yolk but remember this is your kitchen).
  5. At this point toast your bagels.
  6. Now we can assemble our sandwich.  On your toasted bagel spread a generous coating of your guacamole mixture, followed by your onion and spinach mixture and finally top it off with your egg.

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