Avocado & Egg Breakfast Sandwich

A toasted brioche bun loaded with a fluffy folded egg, melted cheddar, and creamy mashed avocado. The perfect morning fuel.

By Cressio Rinaldi

A good breakfast sandwich is about contrast and balance: a buttery, toasted bun, a soft egg, melted cheese and something creamy and fresh. Avocado is the perfect last piece, because it adds richness without any more cooking.

The egg is the part to get right. It is scrambled gently in butter and then folded into a square that fits the bun, so every bite has an even layer of egg. A slice of cheddar goes on while it is still warm and melts into it.

It makes one sandwich, and it takes about 10 minutes. It is ready quickly enough for a weekday morning, and good enough for a weekend.

Read this first

1. Cook the egg over medium-low heat so it stays soft.
2. Fold the egg into a square to fit the bun.
3. Toast the bun while the egg cooks. Everything is ready at the same time.

Prep time: 5 mins · Cook time: 5 mins · Serves 1

Ingredients

• 1 Brioche bun, halved
• 2 Large eggs
• 1/2 Avocado, mashed
• 1 Cheddar cheese slice
• 1 tbsp Butter
• to taste Salt and pepper
• to taste Sriracha or hot sauce (optional)

Instructions

1. In a small bowl, whisk the eggs with a pinch of salt and pepper. Look for: A uniform yellow mixture with no streaks of white.
2. Melt half of the butter in a non-stick skillet over medium-low heat. Pour in the eggs. Look for: The butter foams gently, and the eggs begin to set at the edges.
3. Let the eggs lightly set, then use a spatula to gently fold them over into a square shape roughly the size of the bun. Place the cheese slice on top to melt. Look for: A neat, soft egg square with a slice of melting cheese.
4. While the egg cooks, toast the brioche bun halves in a toaster or a separate buttered pan until golden. Look for: A bun that is golden and crisp on the cut sides.
5. Spread the mashed avocado generously on the bottom half of the toasted bun. Look for: A creamy, salted layer of avocado that goes right to the edge.
6. Carefully slide the cheesy folded egg on top of the avocado. Drizzle with hot sauce if desired. Look for: The egg sits neatly on the avocado, with cheese just melted.
7. Top with the other half of the bun and serve immediately. Look for: A warm sandwich, with a soft egg and a crisp bun.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 950
• Fat: 70g
• Saturated Fat: 34g
• Carbohydrates: 44g
• Fiber: 6g
• Sugar: 9g
• Protein: 39g
• Sodium: 940mg
• Cholesterol: 550mg

Notes

• Best Fresh: Best assembled and eaten right away — the toasted bun softens and the avocado browns if it sits too long.
• Make Ahead: If prepping slightly ahead, toss the mashed avocado with a squeeze of lemon juice to keep it from browning.
• Customize: Swap in a fried or scrambled egg if you prefer over the folded version here.

Cook It With Me

Whisk the eggs

In a small bowl, whisk the 2 eggs with a pinch of salt and pepper until the whites and yolks are fully combined.

Melt the butter

Melt half of the 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour in the eggs.

Fold into a square

Let the eggs set lightly, then use a spatula to gently fold the edges over, shaping the eggs into a square roughly the size of the bun. Lay the slice of cheddar on top, and it will melt in the residual heat.

Toast the bun

While the egg cooks, toast the halves of the brioche bun in a toaster, or in a separate pan with the remaining butter, until golden.

Spread the avocado

Spread the mashed avocado generously on the bottom half of the toasted bun. Season it with a pinch of salt.

Assemble

Carefully slide the cheesy folded egg on top of the avocado. Add hot sauce, if you like.

Serve

Put the top half of the bun on and serve immediately, while everything is warm.

The Ingredients, One by One

Brioche bun

Soft and buttery, it toasts beautifully and holds the filling. A potato roll, English muffin or bagel also work.

Eggs

Two large eggs make a sandwich-sized portion. Cook gently for a soft, tender texture.

Avocado

Half an avocado, mashed. Use a ripe one, and season it with salt. A squeeze of lime helps.

Cheddar slice

It melts easily and has a sharp flavor that balances the avocado. American, Swiss or pepper jack also work.

Butter

Used for the egg and for toasting the bun.

Sriracha or hot sauce

Optional, but it adds a lively contrast.

The Technique Behind It

Why medium-low heat

Eggs tighten and dry quickly. Gentle heat keeps them soft and creamy.

Why fold the egg

A folded square has even thickness and fits the bun, with no loose edges falling out.

Why toast the bun

Toasting makes the cut side crisp, which acts as a barrier so the sandwich doesn’t go soggy.

Mistakes That Cost You the Dish

• High heat The egg is rubbery.
• Overcooking The egg is dry.
• Skipping the toast The bun turns soggy.
• Underseasoning the avocado It tastes flat.
• Assembling too early The bun softens.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Egg is rubbery	Heat too high	Lower the heat.
Cheese didn’t melt	The egg was cool	Cover the pan for 20 seconds.
Egg is too big	Pan too large	Use a smaller pan or fold more.
Sandwich is soggy	Bun not toasted	Toast until crisp.
Avocado is brown	It sat	Mash it just before using.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Brioche bun	Soft bun	English muffin, bagel or toast work.
Cheddar	Melty cheese	Swiss or pepper jack work.
Avocado	Creaminess	Hummus works.
Butter	Cooking	Olive oil works.
Hot sauce	Heat	Salsa works.

Plan Ahead

• Make ahead: Make several egg squares and freeze.
• Fridge: Best eaten fresh.
• Reheat: In a microwave.
• Freezer: The egg freezes well.

What to Serve With It

Serve with fruit or a small salad. Add bacon, tomato or spinach for more.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.