Simple 10-minute avocado egg breakfast sandwich. Toasted crunchy brown bread loaded with feta cheese, slices of tomato, delicious egg omelet, and avocado.
Add oil in a nonstick pan and put it over medium heat.
In a medium bowl, whisk two eggs. Once the oil gets hot, add the eggs in—season with the salt and Vegeta.
Leave them to fry for 1 minute without whisking. Then with a kitchen spatula, turn it to cook on the other side for another minute.
Slice the avocado and tomato on thin slices.
Toast the bread on a bread toaster.
Then start to assemble. Cut the egg on two and fold both halves to the size of the bread.
Add the egg to the bread. Add the slices feta cheese on top, and then add the sliced avocado and spoon the lemon juice on top and add tomato over, season with some salt, and put the other sliced of bread on top.