breakfast · Cheese · comfort food · easy · eggs · healthy · lunch · quick · Sandwiches · vegetarian

Avocado Breakfast Sandwich

When I arrived home from Hawaii at 5:30am last Sunday, the scenery was mostly bare and brown. And cold. I hopped off the plane, thankful to be walking on real ground, in bare feet and flipflops – my newly tanned toes brutally exposed to the cutting wind. To save on space, I didn’t bring a jacket or even a long sleeved shirt. It was a rude awakening for 5:30am, but I was glad to be home. My Lyft driver tried to make small talk, asking about my trip, ooo-ing and ahhh-ing at the tropical locale. I gave one word answers and leaned my head against the frosty window. He shrugged and turned up the tunes – various 70’s and 80’s songs that he unabashedly sang while simultaneously wiggling around in his seat and snapping his fingers.

When I finally walked into my apartment, Harriet (my cat) greeted me with a loud meow before bolting to her food bowl (lest I forget its location), head-butting her favorite side table on the way. I fed her and walked around my space in a haze before deciding on taking a scalding hot shower. It was perfectly blissful. After nearly 2 full weeks of consistently being around other people, it felt luxurious to be alone in my own space. Having been outside all day in the hot Hawaiian sun prior to boarding my 7.5 hour overnight flight, I needed to wash off the leftover sunscreen and sweat. I showered leisurely, filling the bathroom up with a nearly blinding amount of steam. Afterwards, I silently padded around my apartment, allowing the hot steam to permeate the space. The weather outside was dark and drizzly, which felt appropriate for my mood. Having been generously fed on the plane, I opted to burrow under my fluffy covers for a long nap.

Once I emerged from the cocoon of blankets, I fed myself this sandwich. Simple. Warm. Comforting. It’s what I needed after a long flight and a nearly comatose nap. My apartment rapidly filled up with the scent of toasted bread and scrambled eggs, which lingered for most of the day. It was cozy and homey, just as it should be.

Hawaii didn’t go as planned, but that is okay. I was able to gather the information I needed and make a decision. I don’t think I’ll be leaving Minneapolis anytime soon.

Breakfast Sandwich

1 egg

1 veggie sausageIMG_20171107_101555

2 slices of mozzarella cheese

1/4 avocado

2 slices bread

Butter

Olive oil

Salt and pepper

Whisk the egg in a small bowl. Pour into a greased skillet over medium heat. In another small skillet, heat up the veggie sausage over medium-high heat until heated through (2ish minutes on each side). While this is all happening, spread avocado into thick layers on each slice of bread. Top one of the slices with the cheese. Then add the veggie sausage. Sprinkle the egg with a little salt and pepper and fold it over on itself (like an omelette). Scoop the egg up with a spatula and add to the sandwich. Top it off with the other slice of bread, then butter the outside of that top slice of bread. Place the whole sandwich, butter side down, into a greased skillet. Press down on it a little bit with the spatula. To really get the cheese to melt, cover with either a lid or an upside down skillet (which is what I do because I’m not fancy enough for lids). Cook sandwich over medium heat for a couple of minutes. If you’re not sure, just scoop it up and check the bottom. It should be golden brown. I like mine a little overdone (as you can tell). Once the bottom is close to done, butter the top slice of bread. Flip it over and give it another few minutes. It’s done once it’s golden brown and the cheese has melted. Serve with some arugula, which should obviously just be shoved into the sandwich. I ended up just eating the arugula with my hands, alternating with a bite of sandwich and a handful of arugula. So classy.

IMG_20171107_101647

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