Healthy and Delicious Avocado Open-Faced Sandwich
Homemade Avocado Open-Faced Sandwich with Balsamic Dressing – A Perfect Brunch Recipe!
Enjoying home-cooked meals more often these days, aren’t we? To keep things interesting for the kids, I sometimes prepare bread-based meals, and they especially love sandwiches. Recently, I made a healthy and tasty open-faced sandwich featuring creamy avocado, a perfectly poached egg (a kid favorite!), and a homemade balsamic dressing. Serving this at your table instantly transforms your dining room into a charming brunch cafe! Let’s start the home cafe fun with Eunhakye Mom’s recipe!
Zesty Balsamic Dressing Ingredients- 4 Tbsp balsamic vinegar
- 4 Tbsp olive oil
- 1 tsp minced garlic
- Pinch of dried herbs (like rosemary, oregano)
- 1 Tbsp oligo syrup or honey (adjust sweetness)
- 1/2 tsp salt
Hearty Avocado Open-Faced Sandwich (Per Serving)- 1 slice thick-cut bread
- 1/2 ripe avocado
- 1 fresh egg
- 1 sausage (optional, to taste)
- 1 lettuce leaf
- 1 Tbsp butter
- 1 slice processed cheese
- 3 cherry tomatoes
- 2 Tbsp prepared balsamic dressing
- 1 slice thick-cut bread
- 1/2 ripe avocado
- 1 fresh egg
- 1 sausage (optional, to taste)
- 1 lettuce leaf
- 1 Tbsp butter
- 1 slice processed cheese
- 3 cherry tomatoes
- 2 Tbsp prepared balsamic dressing
Cooking Instructions
Step 1
Let’s start by making the delicious balsamic dressing! In a bowl, combine the balsamic vinegar, olive oil, minced garlic, dried herbs, oligo syrup, and salt. Whisk everything together with a whisk or fork until well incorporated. For an extra burst of flavor, you can add finely chopped fresh basil leaves, a splash of lemon juice, or a little minced onion. Feel free to adjust the ingredient ratios to suit your personal taste.
Step 2
Now, let’s make the star of the sandwich: the poached egg! Bring a pot of water to a rolling boil. Once boiling, add about 1-2 drops of vinegar to the water (this helps the egg white coagulate). Reduce the heat to medium. Carefully crack the egg into the simmering water. Gently swirl the water with the handle of the pot to help the egg maintain its shape as it cooks. Poach for about 2 minutes until the yolk is beautifully runny and the white is set.
Step 3
Prepare the frankfurter sausage by slicing it thinly, similar to bacon. Heat a lightly oiled pan over medium heat. Add the thinly sliced sausage and cook until golden brown and slightly crispy on both sides. This adds a wonderful texture and flavor.
Step 4
Wash the fresh lettuce leaf thoroughly. Then, gently press it with paper towels to remove all excess moisture. Ensuring the lettuce is dry is key to preventing your sandwich from becoming soggy.
Step 5
Cut the ripe avocado in half. First, run a knife around the circumference of the avocado to score it, then gently twist the halves to separate them. You’ll find a large pit in the center. Carefully insert the tip of your knife into the pit, then gently twist the knife handle left and right. This should easily loosen and remove the pit. Once the pit is removed, slice the avocado into easy-to-eat pieces.
Step 6
Wash the cherry tomatoes and slice them into 2-3 pieces or thinly slice them as desired.
Step 7
Finally, it’s time to assemble your open-faced sandwich! Toast your slice of bread until golden brown. Spread a thin layer of butter over the toast. Layer on the dried lettuce leaf, followed by the slice of cheese. Arrange the sliced cherry tomatoes and the cooked sausage on top. Next, add the creamy avocado slices and the perfectly poached egg. Drizzle about 2 tablespoons of your homemade balsamic dressing generously over everything. For an extra touch, consider adding ricotta cheese or microgreens if you have them on hand – they pair wonderfully!
