Open-Faced Guacamole Breakfast Sandwich

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They say, “The best things in life are free!” And might I add, one of those are leftovers! Leftover pasta, grilled or roasted chicken, roasted turkey, guacamole, etc. That is one of the pros in cooking a whole batch, you get to have leftovers the next day, which I have no problem with most of the time. Like the guacamole I made yesterday. Those flavors had extra time to mingle and get to know each other a little more, thus resulting to a better-tasting guacamole, in my opinion at least. So for breakfast, I whipped up a quick meal for myself, including that simple but refreshing smoothie in the picture 🙂

Yield: 4 sandwiches

FOR THE SANDWICH

Ingredients:

  1. Sesame seed bottom bun
  2. Leftover guacamole
  3. 4 eggs
  4. Salt
  5. Cooking oil
  6. Chives, for garnish

Steps:

  1. Heat cooking oil on a non-stick pan over medium-low heat.
  2. Fry and season eggs with salt and cover with a lid, until it reaches desired doneness. Set aside until needed.
  3. Toast bottom buns until nicely browned and slightly crispy.
  4. Place bottom bun on a serving plate and spread a good amount of guacamole on it.
  5. Place sunny-side-up egg over guacamole and garnish with chives.
  6. Enjoy!

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FOR THE SMOOTHIE

Ingredients:

  1. 4 frozen bananas, sliced into small pieces
  2. 4 leaves of romaine lettuce, washed and drained well, then sliced into medium-sized pieces
  3. 1 cup cold whole milk
  4. 3 tsps of homemade pineapple jam (from Baguio City)

Steps:

  1. Place everything in your blender and puree until smooth.

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