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An open-faced egg breakfast sandwich on an English muffin with smashed avocado, tomato slices, a sausage patty, and a sunny-side-up egg with yolk dripping down. Sliced tomato and an English muffin are in the background.
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5 from 1 vote

Open-Faced Egg, Avocado and Hash Brown Breakfast Sandwiches

These open-faced breakfast sandwiches are stacked with crispy hash browns, creamy avocado, fresh tomato, and a perfectly cooked egg on a toasted English muffin. They're a quick and hearty breakfast that's ready in just 10 minutes.
Prep Time8 minutes
Cook Time2 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast sandwhich
Servings: 2 sandwiches
Author: Danae

Ingredients

  • 1 English muffin split in half and toasted
  • 2 slices of tomato
  • 2 Dr. Praeger's Four Potato Hash Browns
  • 1 avocado
  • Juice of half of a small lemon
  • 3-4 dashes of hot sauce optional
  • Kosher salt and fresh ground black pepper to taste
  • 2 eggs fried or cooked to your liking

Instructions

  • In a bowl mash together the avocado, lemon juice, hot sauce, salt and pepper until desired consistency is reached.
  • Toast the English muffin halves.
  • While the English muffin is toasting fry the eggs.
  • Spread some of the avocado mash on top of the toasted English muffin halves and top with a slice of tomato, one of the Four Potato Hash Browns and a fried egg.
  • Sprinkle with salt and pepper and serve immediately.

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g