Avocado on toast is extremely popular. There are tons of recipes for it online. But most of them are pretty similar. Maybe add egg. Maybe even some tomato. Ultimately, they all appear to be the same. I wanted to create AND TASTE something different, and dare I say….BETTER! Enter my latest tasty experiment: An Original Vegetarian Breakfast Sandwich.

A few years ago I enjoyed avocado and toast for the first time. It had a fried egg and some cherry tomatoes. It was alright, but I didn’t really love it. Since then I’ve probably eaten it once or twice.

Why? I just felt like it wasn’t better than other breakfast options that I would enjoy more.

But as I’ve recently been experimenting with breakfast sandwiches, I felt compelled to create something delicious with guacamole, egg, and tomato. The potential is so HUGE! So I did a search online, like you may have just done, and found that nearly all of the sandwiches are the same. Disappointingly, the same.

While cooking at the restaurant, I have made lots of different sandwiches. They all have to have something flavorful to complement the main ingredient. I’m talking sauces, salsas, slaws, relish, chutney, jam, pickled everything, you name it. So as I’m thinking I really want to do something different with the tomatoes, I remembered the amazing flavor of charred corn relish I got from Bobby Flay (it’s in his cookbook, MESA Grill). That relish featured balsamic vinegar, red onions, honey, canola oil, and basil.

The idea of swapping out the corn for tomato and making a unique, delicious, pico de gallo is exactly what I was looking for! I hope it’s what you’ve been looking for too.

What makes this Avocado Toast a terrific vegetarian breakfast sandwich?

#1 Balsamic Vinegar, Honey, and Basil – This flavorful combination transforms ordinary tomatoes, even subpar ones, into the perfect pico de gallo variation. They definitely give this sandwich the zing I’ve been looking for.

#2 Croissant Bread – Honestly, I didn’t even know this was a thing until a few days ago. I was looking for something at the supermarket that was both unique and highly photogenic. The unexpected marvelous aroma, texture, and flavor of this bread are all bonuses. This really is just like a fresh bakery croissant. Oh boy.

#3 Poached egg with soft yolk – There’s something about this little pouch of egg that makes them terrific for sandwiches. Think eggs benedict with lemony butter hollandaise sauce. But we all know it’s the golden, runny yolk of the poached egg that makes the sandwich. I had to have that same eye catching experience with this avocado and egg croissant.

#4 Fresh avocado – Just a great, creamy addition to any breakfast toast. But of course it’s so versatile, it’s just about everywhere from salads, to burritos, sandwiches, and smoothies. I’ve even seen them breaded and deep fried. Who knew?

Vegetarian Breakfast Sandwich Ingredients

Avocados – For me this was probably the trickiest part of the sandwich, because I had to time the ripeness with when I could make the recipe and take photos. Too early (green) and they won’t cut easily, nor will they taste right. Too late (black and mushy) and I’m dealing with an unappetizing mess.

Fresh, ripe avocados are black with a slight give when pressed with the thumb. If it’s a little squishy it’s likely still good. Even if there are some ugly brown spots inside. But if it’s slimy, pass and go on to the next one.

If fresh avocados aren’t available consider buying a bag of frozen avocado. Just thaw out about a cup’s worth and give them a mash.

Eggs – Any fresh whole eggs work for this recipe. To make sure they are fresh, be sure to check the date on the carton. Generally they are still good 3-5 weeks after the sell by date. But of course the earlier you use them the better. Additionally, you could fill a bowl with water and the eggs should sink. You can learn more here in this Taste of Home article.

Red Onions – A good, fresh, red onion is all you need.

Vine-Ripened Tomatoes – Out of season these are the best option for this recipe. I’ve found that they stay fresher longer. In the middle of summer however, grab the freshest tomatoes of any variety you can find and enjoy the robust flavor.

Basil – Fresh basil is always going to provide the best flavor in a recipe. That goes for any herb or spice. But wilted or dried flakes will work as well. Basil adds a subtle complexity to the pico de gallo and the sandwich overall.

Balsamic Vinegar – For best results, get the best you can afford. This is a robust sweet/tart combo that makes the pico de gallo pop. If you don’t have it, consider using red wine vinegar as an alternative.

Honey – Adds a little touch of sweetness to counter the tart, bold vinegar. Go with agave or maple syrup if honey doesn’t work for you.

Canola Oil – Neutral oil plays a key role in allowing the other ingredients show off in the pico de gallo. Vegetable oil works too.

Salt & Pepper – To enhance flavors. Add to your taste preference.

Croissant Loaf Bread – This was the surprise of the meal for me. I used Private Selection, a Kroger brand and it was terrific. It set me back about $10 for just 12 slices though. Of course, if that’s not an option for you, consider buying bakery fresh croissants and cutting them in half. Believe me, you’ll love the rich aroma, flaky texture, and buttery flavor. #WorthIT

How to Make this Vegetarian Breakfast Sandwich Recipe

This really is an easy sandwich to make in just 4 steps. Let me show you how!

Step 1: Making the Balsamic Pico de Gallo

Let’s start with the flavor bomb I was talking about earlier. To make balsamic pico de gallo, you’ll want the freshest tomatoes you can find.

#1 Make a small dice of 2-3 tomatoes and 1/2 a red onion.

#2 Chop the basil or julienne slice it into ribbons if you prefer. You’ll need about 2 tablespoons worth.

#3 Toss those 3 ingredients into a bowl together.

#4 Add 2 tablespoons of balsamic vinegar, 2 tablespoons of canola oil, and 1 tablespoon of honey.

#5 Stir to combine. Then add salt and pepper to taste.

Step 2: Mashing the Avocado

#1 With a paring knife (or other small sharp knife), hold the avocado in one hand and slice around it’s widest section until you have cut all around the fruit. Gently pry it apart with your knife or a spoon. You should have two halves, one with a pit.

#2 Remove the pit with your spoon by just getting under the side of it and popping it out. Some folks use their knife by chopping into the pit and pulling it out. The spoon works best for me and it’s safer.

#3 Next run the spoon around the edge between the peel and the flesh until the two separate completely. Drop the pale green/yellow flesh into a small bowl or mortar.

#4 If you are using a bowl, chop the avocado repeatedly with the side of your fork until it breaks into small pieces. Then use the fork to mash it against the bottom or side of the bowl until it transforms into that chunky light green cream you want.

If using a mortar and pestle, you know what to do. Smash!

Step 3: Poaching Eggs

Seemingly every chef on the internet has their own method of poaching eggs. The basic idea is simmer the egg in water and distilled white vinegar so that the whites envelop the yolks. It’s a little tricky and may require a few practice eggs until you get it right. But once you do, you’ll have a new skill and another great way to cook eggs!

I’ll start by sharing the method I used. Then I’ll provide some video links for other methods you may want to try.

Epicurious Method (Adrienne Cheatham)

I used this Epicurious method for my eggs. It’s important to note, if you are going to use this method, it’s very helpful to have a large ladle. Alternatively, you could use a cup that’s big enough to scoop up the whole egg. I found it was difficult using just a large mixing spoon, because the egg whites kept pulling the yolk back into the bowl.

I’ve also used Alton Brown’s method before and had really good results. But his style is a bit too persnickety, as he seeks perfection. It’s not that serious for me, so I used a new method this time.

#1 Fill a large pot with about 3 inches of water. Heat it up to a slight simmer with lots of tiny bubbles on the bottom and steam rising from the top. It should be around 185-190 degrees – not boiling. If the temperature is too low, the eggs will sit and cook on the bottom of the pot. It will also take longer to cook them, making the yolk solid or semi-solid. That’s why it’s important to get the water going right away.

#2 Meanwhile, to a large mixing bowl, add 2 cups of water and 2 cups of distilled white vinegar.

#3 Crack open one egg at a time into it’s own smaller bowl, remove any shell fragments, then gently add the egg to the water/vinegar bath. We want to keep the white and yolk together, without breaking the yolk. That’s why it’s a good idea to use a small bowl first because if the yolk breaks it can be replaced. I started with 4 eggs. Not because I was planning to eat 4, but just in case something went wrong, I had extra.

#4 Let the eggs rest 10 minutes in the water/vinegar bath. When they are done, the egg whites should be more cloudy and start to show more color.

#5 After the eggs have rested for 10 minutes in their vinegar bath, use a ladle that’s big enough to scoop up one whole egg at a time, with some of the water/vinegar solution as well. Be careful to ensure that the WHOLE egg stays intact.

Pro Tip! Ensure that the water temperature is between 185-190 F to ensure accurate cooking times. Don’t let it boil.

Bring the ladle right to the simmering water and gently release each egg in clockwise order around the perimeter of the pot, keeping them separate so that they can cook in their own space.

Note: It’s okay to scoop two eggs at a time if that’s how many you want in a serving.

#6 Let the eggs cook for about 2-3 minutes, until you see the egg whites have started to coagulate around the yolk and become thick and white. For soft yolks that are very runny, cook them for about 2 minutes. But make sure the egg whites are fully cooked. I cooked mine medium, about 3 minutes, with a slow runny yolk. If you’re not a fan of runny yolk, just give it an extra minute.

#7 With a slotted spoon, scoop out the first egg, press gently on the yolk. If it’s soft and the whites are set (not mushy), then place it on a dry linen towel to drain until ready to serve.

#8 Add a sprinkle of salt and pepper to enhance the flavor.

You’ll notice in the photo that I started with 4 eggs and finished with 3. That’s because I used a mixing spoon to try and remove the first egg from the water/vinegar bath and the white actually separated from the yolk. Using a cup instead, I was able to wrangle the final 3 and they cooked great.

Additional Poached Egg Cooking Methods:

Alton Brown Method – Great if you like being scientifically specific in your cooking.

America’s Test Kitchen Method – Great if you want to cook a lot of eggs at once.

Billy Parisi Methods – Shows just how easy a variety of methods can be.

Step 4: Assembling the Vegetarian Breakfast Sandwich

Here comes the moment we’ve all been waiting for. This is why we spent the last 30 minutes making all of these delicious ingredients.

#1 With a spoon, fork, or butter knife, spread a generous layer of our mashed avocado to a toasted bread slice.

#2 Use a slotted spoon or fork to add a healthy portion of balsamic pico de gallo over the avocado. Ideally, there should be enough so that the tomatoes and onions feel crowded and some start falling onto the plate.

#3 Place a poached egg or two on top of the tomatoes. Give each one a little slice on the yolk and watch that sexy yolk drizzle down the side of your sandwich. You know you like that.

#4 OPTIONAL (But if you’re using croissant bread, not really. Trust me. You’re gonna want that extra slice of heaven): Add a second slice of bread to make this a full fledged sandwich!

FAQ for the Vegetarian Breakfast Sandwich

How should I store my avocados until I’m ready to use them?

When using fresh avocado, if they are still green (unripe) then store them in a paper bag rolled tight. To ripen avocados more quickly, add an apple or banana, which release ethylene gas. They’ll be ready in no time.

If your avocados are close to ripe, or ripe and you’re not ready to use them yet, just place them in the fridge until ready. That’s the best way to extend their freshness. Don’t wait too many days though because they will eventually get soft and mushy.

Can I use frozen avocado chunks for this recipe?

Yeah, frozen avocado should work as long as you let it thaw a bit. They are frozen at peak freshness. Then mash it up and enjoy!

What if I can’t find croissant bread?

It’s not the end of the world, but I would encourage you to at least buy some fresh croissants and cut them in half. Believe me, the aroma alone will be worth it. If that’s really not an option, then use whole wheat bread, a fresh bagel, sourdough, or even an English muffin.

Do I need to use balsamic vinegar in the pico?

Of course not. Any kind of vinegar will work. I would recommend either white wine or red wine vinegar as an alternative. If you’re looking for something neutral tasting, distilled white vinegar is your best option.

Did you make this recipe? Share your experience in the comments below and photos on Instagram @TheFlavorFanatic1.

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