Would you believe that something this scrumptious is easy to make on a weekday morning? If you’re looking for a savory, healthy breakfast that comes together in about 10 minutes, we’ve got the perfect one for you. Think of these breakfast sandwiches as a luxurious take on eggs and toast. We fry the eggs in Garlic Gold® Oil and a squeeze of lemon, then sprinkle our Sea Salt Nuggets on top for a burst of flavor and crunch. The other half of the sandwich is spread with mashed avocado, then topped with fresh tarragon and basil. Feel free to substitute whatever herbs you prefer — this would be great with cilantro, parsley, or any other tender, leafy variety. Frying eggs is a bit of an art. Use a generous hand with the olive oil, and cover the pan to speed up the cooking. They’ll be done in about 2 minutes flat, so watch them carefully and have your toast ready to go!
-Coco Morante, Recipe Editor for Garlic Gold®
- 2 whole wheat pitas or English muffins
- 2 tablespoons Garlic Gold® Oil
- 2 large eggs
- 1/2 teaspoon lemon juice
- Garlic Gold® Sea Salt Nuggets
- 1/2 a medium avocado, mashed
- 1 5-inch sprig tarragon, chopped
- 2 large basil leaves, chopped
- Place the pitas or English muffins in the toaster and toast to desired level.
- Heat the Garlic Gold® Oil in a small (8-inch) nonstick skillet over medium heat.
- When the oil is hot, gently crack the eggs into the pan. When the whites turn opaque on the bottom and begin to set (this will happen very quickly), add the squeeze of lemon juice, cover the pan, and let cook for 2 minutes, until the whites are completely set and the yolks are just beginning to firm up. Cook for less time if you like very runny yolks, more if you like them solid in the middle.
- Remove the toasted pitas or muffins from the toaster, and split in half. Spread the mashed avocado on one half of each, and sprinkle the herbs on top of the avocado.
- Slide the fried eggs onto the remaining halves of toast, then sprinkle the eggs liberally with Garlic Gold® Sea Salt Nuggets. Serve hot and enjoy!
