If you want a good breakfast sandwich, New Jersey is the place to get one. You can get a good, greasy pork roll, egg and cheese sandwich at most diners and the Jersey shore is known to have some of the best. They are usually eaten on a hard roll or some places make them on bagels. I am sure Snookie or the The Situation has had many of these sandwiches after their hard nights out on the town as they are the perfect hangover food. As much as I would love to eat one of these sandwiches every week, I really don’t want my cholesterol level to hit the roof. So I’ve created my own breakfast sandwich that still tastes good but will also give you plenty of energy throughout the day.
I made my husband this vegetarian sandwich one morning and he declared it was the best breakfast sandwich I have made. It is a good thing he has a short memory because I have made pork roll, egg and cheese sandwiches before. He must have forgotten since I can’t imagine he’d take this over a pork roll sandwich. I do think this is a good consolation prize. There is something about eggs and avocados together in a sandwich that makes me want this for breakfast all the time. I like to load up the sandwich with Siracha sauce but not every one’s taste buds like things that spicy. Use as much or as little as you like. You can also use ketchup instead. I used whole wheat bread and low fat cheddar cheese on this sandwich but feel free to substitute any cheese or bread you like. If you still crave a good, greasy sandwich, you can also try my pork roll, egg and cheese sandwich by clicking HERE but I warn you that this is just as satisfying.
- 1 TBS canola oil, plus extra for greasing pan
- 1 avocado, peeled, pitted and chopped
- 4 eggs, beaten
- 8 slices whole wheat bread
- Siracha sauce (ketchup can be substituted)
- salt and pepper to taste
- 8 slices part skim or low fat cheese
- cooking spray
- In a large non- stick pan, heat oil on medium heat and saute avocados for a few minutes. Add eggs to pan. Stir until eggs and avocados are mixed together and cooked until firm. Remove from pan and reserve in a bowl. Wipe out pan and grease with more oil. Divide egg mixture into 4 portions and place on top of 4 slices of bread. Top with Siracha sauce, sprinkle with salt and pepper to taste and 2 slices of cheese each. Top with remaining bread slices and cook in a pan on medium heat sprayed with cooking spray. Turn sandwiches and cook until bread is toasted on both sides and cheese is melted.