This protein-packed breakfast sandwich is the perfect way to start the morning! Homemade scrambled eggs are sandwiched between avocado toast, and it’s the perfect quick and easy breakfast that’s still a healthy breakfast!
Cut the avocado into slices. In a pan add some coconut oil and let it heat up. Then add the mushrooms and eggs inside and add some garlic powder, salt, and pepper. Cook everything for 2 minutes on low heat.
Toast the bread slices and place the 1 cheese slice and avocado on the bottom bread slice. Then add some of the mushroom-egg mix. Place the arugula on top and another cheese slice. Add the left bread slice on top and enjoy in your sandwich.
I use the landbrot bread from Schar.
To cook the eggs, I use a very small nonstick skillet. I put in some coconut oil, pour in the eggs and just let them cook, flipping once when it is firm enough to flip.