Veggie & Egg Recipe

Bring all ingredients to room temperature for 10 minutes (eggs and avocado). Rinse and dry arugula. Slice tomato into 1/4-inch (6 mm) rounds. Halve avocado, remove pit, and slice or mash as preferred. Butter or toast the bread lightly.

If using a sauce from the optional list, have approximately 2 tablespoons ready per sandwich (2 tbs total shown above); set on the counter.

Heat pan

Place a nonstick skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter; allow butter to melt and coat the pan.

Fry eggs

Crack the eggs into the skillet, keeping them separate. Season with 1/2 tsp salt and 1/4 tsp black pepper (save remaining for tomatoes/arugula). Cook until whites are set and edges are lightly golden, about 2–3 minutes for sunny-side-up. If you prefer over-easy, carefully flip and cook 20–30 seconds more. For fully set yolks, cover pan and cook 1–2 minutes.

Melt cheese

During the last 30 seconds of egg cooking, place one slice of cheese on each egg so it softens and begins to melt. Remove eggs gently to a plate.

Prepare tomato

Season tomato slices with remaining 1/2 tsp salt and 1/4 tsp black pepper. Drizzle a scant 1 tsp olive oil over them if desired.

Toast bread

If not already done, lightly toast or warm the bread/rolls so they are golden but still tender, about 2–3 minutes in a toaster or under a broiler. Spread 1 tablespoon of your chosen sauce onto the bottom half of each sandwich (use more to taste).

Assemble sandwiches

On each bottom bread piece: place half the arugula (about 1/2 cup each), then 2–3 tomato slices, then the avocado (sliced or mashed) distributed evenly, then the fried egg with melted cheese. Top with the other bread half. Press gently to secure.

Cut sandwich in half if desired and serve immediately while eggs are warm. Adjust salt and pepper to taste.