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Mediterranean Breakfast Sandwich

A vibrant and healthy open-faced sandwich featuring smashed avocado, crisp cucumbers, savory sundried tomatoes, and a perfect sunny-side-up egg on artisanal toast.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 sandwich
Course: Breakfast, Brunch, Lunch
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Base
  • 1 slice sourdough or artisanal bread thick sliced
  • 0.5 ripe avocado
  • 1 tsp lemon juice optional
  • 6-8 slices English cucumber thinly sliced
  • 3-4 pieces sundried tomatoes oil-packed
Toppings & Garnish
  • 1 large egg
  • 1 tsp olive oil or butter for frying
  • 1 pinch red pepper flakes
  • 1 pinch sea salt
  • 1 pinch black pepper freshly ground
  • 0.5 tsp sundried tomato oil for drizzling

Equipment

  • Toaster or Skillet
  • Small Frying Pan
  • Knife
  • Cutting Board

Method
 

  1. Slice the cucumber thinly and chop sundried tomatoes if they are whole. Mash the avocado with a pinch of salt and lemon juice.
  2. Toast the bread slice in a toaster or skillet until golden brown and sturdy.
  3. Heat butter or oil in a small pan over medium heat. Crack the egg carefully into the pan.
  4. Fry the egg until the whites are set but the yolk remains runny (sunny-side-up), about 2-3 minutes.
  5. Assemble the sandwich: Spread mashed avocado on the toast, layer with cucumber slices, and top with sundried tomatoes.
  6. Place the fried egg on top. Drizzle with a little oil from the sundried tomato jar.
  7. Season with salt, pepper, and red pepper flakes. Serve immediately.

Notes

For a salty kick, add crumbled feta cheese between the avocado and cucumber layers.