I’ve got a quickie for y’all tonight. It’s not a super clever recipe, just my current favorite breakfast sandwich. You see, I pretty much only eat two things for breakfast: some sort of oatmeal, or some sort of egg sandwich. Over the years my egg sandwich combinations have morphed into some really wonderful concoctions (see more here, here, and here). This is the one I’m obsessed with this week. It’s fantastic.
It ended up being a little more pricey than I expected, but I think a simple swap from spinach to kale will cut the price down significantly. I bought a small bag of spinach this week so a handful (which I estimate to be about 1/6th of the bag) is over 50 cents. An entire bunch of kale is only 99 cents… so I’m sure you can do the math there. Plus, a couple weeks ago when I had a kale salad in my fridge, I stuffed it onto my egg sandwich a few times and it was delightful.
Avocado Breakfast Pita
Avocado Breakfast Pita
- 1/2 round pita pocket ($0.17)
- 1 large egg ($0.23)
- 1 handful baby spinach ($0.53)
- 1/4 medium avocado ($0.22)
- to taste sriracha hot sauce ($0.05)
- to taste salt & pepper ($0.02)
- Cook the egg in a skillet over medium heat. Season with salt and pepper. Just before removing from the pan, add sriracha or your favorite hot sauce.
- While the egg is cooking, slice the avocado. Place the avocado slices inside the pita and smoosh them over the surface of one side of the pita with the back of a spoon or a knife.
- Stuff the spinach and egg into the pita as well. Either serve as is or cook the pita in the skillet on both sides to make it crispy.
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
This is all you need plus ten minutes (or maybe even less) and you’ve got yourself a healthy, delicious breakfast. Now, who doesn’t have time for that?
Cook the egg and season with salt and pepper. If you have hard boiled eggs on hand, you can simply slice one up and have the sandwich ready in even *less* time!
This is why I go through a whole bottle of sriracha in a month or two… I like how the spicy juxtaposes the creamy avocado. It’s just perfect.
Then just stuff everything inside the pita and go! I like to kind of smoosh the avocado slices all over the inside before stuffing everything else in, just to make sure there is avocado in every bite!
Here, I cut it open so you can see all of the beautiful, delicious, healthy layers. Okay, now my mouth is watering!
A word on storing avocados: I know avocados pass through their prime-ripe stage very, very, very fast. So, when one is ready, I cut it open, use a bit of it (like for this breakfast pita) and then store the rest, mostly uncut, in a resealable container in the fridge. I find that it will still be tasty for about two days after cutting it open. Sure, it might get a little brown on the surface, but that doesn’t bother me. And if it does bother you, you can just splash some lemon juice on there just after you cut it open and that should keep the brown away.
I loooooove avocados.