Open-Faced Avocado, Egg White, and Cheese Sandwich
This recipe for an open-faced avocado, egg white, and cheese sandwich, from the March/April issue of Blueprint magazine, is a smart and tasty option for breakfast.
- 3 large egg whites
- Coarse salt and freshly ground pepper
- Nonstick cooking spray
- 1 slice whole-grain bread, preferably with at least 3 grams of fiber
- 2 thin slices avocado
- 1 slice light cheddar cheese, preferably Cabot
Whisk together eggs; season with salt and pepper. Coat the bottom of a medium nonstick skillet with cooking spray; heat over medium heat and add egg whites. Using a rubber spatula, stir to create curds, pushing the egg whites from the edge of the skillet toward the center. Cook until set, about 3 minutes.
Place avocado slices on bread, top with cooked egg whites, and then cheese. Serve immediately.