We eat a lot of eggs in our household. A lot. And this pregnancy, I’ve seemed to crave them more than ever. I’ve been a yogurt with berries, flaxseed, and bran flakes breakfast-eater for years, but for whatever reason, it just hasn’t set well with me the last nine months. Eggs however, have become my new thing. I shared this green smoothie recipe a few weeks back as a recent breakfast fav, but outside of that, it’s basically been anything with eggs, cheese, and veggies. This Avocado Egg and Spinach Grilled Cheese has made more appearances on my plate these last several months, than I can count. Even my two-year old eats it. It’s hearty and satisfying, yet so easy to make.
Many a nights, Josh would get home from work and I’d ask if he was okay with another egg sandwich for dinner. Luckily he loves them too and isn’t one to mind eating the same thing over and over. And over…
I typically add sliced turkey or ham to Josh’s, but I love mine exactly as shown below. Of course I tend to cook the egg a little longer while pregnant, but the best thing about sandwiches like this, you cook it to your preference. And don’t skip the smoked paprika and turmeric, they make the sandwich!
Also, if you’re new to eating avocados and having a hard time figuring out which ones are ripe, check out this great article with three helpful tips!
For some of my other favorite ways to eat eggs, check out the recipes below!
- Butternut Squash Kale and Farro Bowl with Eggs
- Roasted Veggie Breakfast Bowl with Fried Eggs + Sriracha
- Zucchini Fritters with Poached Eggs
- Farmers Market Vegetable Breakfast Pizza
- Broccoli Cheese Sweet Potatoes with Fried Egg
- Summer Squash and Farro Veggie Bowl
- Kale and Quinoa Veggie Bowl with Soft Boiled Egg
- Chilaquiles with Chipotle Adobe Pepper and Avocado
Avocado Egg and Spinach Grilled Cheese
Ingredients
- 8 slices bread of choice {gluten-free if needed}
- 4 slices aged cheddar cheese
- 4 organic brown eggs
- 1 medium avocado sliced
- 1 cup baby spinach
- salt pepper, smoked paprika, turmeric
Instructions
- Spray large skillet with coconut oil cooking spray and heat over medium heat.
- Once skillet is hot, lay out eight slices of bread {may need to do this in batches depending on skillet size} and top four with sliced aged cheddar cheese. Top the remaining four pieces of bread with spinach and sliced avocado. Cook 3-4 minutes or until cheese begins to melt and bread is golden brown underneath.
- Meanwhile, heat separate skillet over medium-low heat, coat with coconut oil cooking spray, and add four organic eggs, keeping separate from one another if possible. Cook for 5-7 minutes or until eggs are cooked to your liking. {I like mine over-easy or over-medium so the yoke is still soft and coats my sandwich once it busts.}
- Sprinkle eggs and avocado with a light layer of salt, pepper, smoked paprika, and turmeric.
- Assemble sandwiches by adding cooked eggs to the four slices of bread with spinach and avocado, then top with the other four pieces of bread with melted aged cheddar cheese. Enjoy!
