Breakfast Sandwich
Toasted bread with egg, ham, cheese, tomato, and avocado
Información nutricionalpor ración
1 ración ≈ 350 g
- 594 kcal
- Proteínas: 27,8 g, 18 % de las calorías
- Grasas: 36,1 g, 54 % de las calorías
- Hidratos: 41,6 g, 28 % de las calorías
Calculado a partir de los ingredientes.
Ingredientes10
- 4rodaja
- 2ud
- 100g
- 50g
- 1de tamaño mediano
- 1de tamaño mediano
- 0.5ud
- 15g
- al gusto
- al gusto
Contiene
Los alérgenos se detectan automáticamente y pueden ser incompletos: revisa siempre los ingredientes.
Pasos4
Paso 1. Toast the bread
Place two slices of bread in a hot and toast until golden brown on one side. Flip and toast the other side lightly. Remove and set aside. Repeat with remaining two slices.
Paso 2. Cook the eggs
Add butter to the pan. Crack the eggs into the pan and cook over medium heat. Season with and pepper. Cook until whites are set and yolks reach desired doneness, flipping if needed for over-easy or folding into an omelet shape.
For easier stacking in the sandwich, fold the eggs or cook them as a flat omelethuevomantequillapimienta negraPaso 3. Assemble the sandwich
Place one toasted bread slice on a cutting board, toasted side up. Layer with cooked egg, ham slices, cheese slices, sliced tomato, sliced avocado, and sliced bell pepper. Top with the second toasted bread slice, toasted side down. Repeat for the second sandwich.
panhuevojamón cocidoquesotomateaguacatepimientoPaso 4. Cut and serve
Cut each sandwich in half diagonally and serve immediately while warm.
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