Egg Sandwich with Avocado and Parmesan Reggiano

total time:: 20 min

Makes 1 serving

This was a delicious combination of salty and sweet. I also could envision replacing the Parmesan Reggiano with a nice pepper jack cheese and adding bacon for the salty kick. I don’t know what fake bacon tastes like, but if it is salty, I would say that vegans could use that. I never partook in that faux bacon, chicken nugget thing, I think they are as over processed and chemically as a bag of cheetos, but if you are into that...by all means, try it out. But it does need something salty in it, which is why I used the Parmesan Reggiano. The corn bread will not hold together thoroughly so be ready with fork and knife.

ingredients

1 egg, fried
2-3tbsp of grated Parmesan Reggiano
1/2 avocado
sliced tomato
1 slice pumpkin corn bread, sliced in two and toasted under the broiler

directions

Slather the avocado on the corn bread and pile egg and tomato on top. Sprinkle cheese on both halves of the bread and broil until the cheese melts. Put the top on and dive in!

Source: Devon