A hearty fried egg sandwich perfect for breakfast or a light dinner. Piled high with vegetables, hummus, eggs, and sauce: it’s full of flavor and filling.
1 medium sweet potato
1 tablespoon olive oil
¼ teaspoon sea salt
2 large egg, fried in ghee or olive oil
4 slices of toasted bread
1 ripe avocado
1/4 cup kale-tarragon green sauce (see note)
¼ cup hummus (plain, garlic, or flavored would work)
- Heat your oven to 425˚F. Give the sweet potato a good scrub and cut into sticks (think french fry size). I don’t peel my sweet potatoes but you definitely can if you feel the need. Place on a sheet tray covered with parchment and toss with the olive oil and salt. Spread the fries in a single layer and roast until tender and browning, 20 minutes or so- the time will depend on how thin you cut the sweet potatoes.
- While the sweet potato is roasting, fry the eggs, toast the bread, and prep the avocado by peeling and cutting into slices.
- When the sweet potatoes are done, spread the hummus on two slices of toasted bread. Top with the sweet potato, avocado, and a fried egg. Spread the kale sauce on the remaining two pieces of toast and place on top to finish the sandwich.
The tarragon kale sauce really makes this omelette but I understand if it’s a bit out of your comfort zone. Use a riff on pesto or any other kind of sauce you might have on hand.
Keywords: avocado egg sandwich, fried egg sandwich, egg sandwich