Michael Young, executive chef at Sheraton Kauai Resort, loved avocados so much as a little boy his parents used to bribe him with them. Today, he watches them fall off the trees in his backyard in Hawaii and has used them as the genesis for many a tasty dish, like this 383-calorie avocado, Swiss Cheese and sprouts breakfast sandwich recipe he uses for endless energy.
Avocado, Swiss Cheese and Sprouts Sandwich
Makes 1 serving
1 large egg
¼ cup baby arugula
¼ ripe avocado
½ lime juiced
1 tomato slice
1 slice reduced fat Swiss Cheese
2 slices whole grain bread, toasted
¼ cup fresh alfalfa sprouts
Salt and pepper to taste
Dice the avocado and add the juice of half of a lime. Add salt and pepper to taste and combine with a fork to make a mash.
Heat a small nonstick pan over medium heat and lightly coat with pan release spray. Add the egg and season. Pop the yolk with a fork and cook until firm.
Coat both pieces of toast with some of the avocado mash. Top one with the arugula and then the hot egg and then cover with the cheese allowing the egg to slightly melt the cheese and wilt the arugula. Add tomato and sprouts.