A hearty and delicious combination of rich and creamy avocados, beans, mushrooms, scrambled eggs, with a nice hint of chilli and a zing of fresh lime.
This tasty Garden Veggie Beans Avocado Sandwich and Egg is a perfect powerhouse of a lunch!
During the summer I often enjoy a nice light meal for an on the go, active outdoors day, and fresh summer sandwiches fits the bill perfectly. This sandwich is so quick and easy to make and it’s just packed with flavour!
The base of the sandwich is black eye beans, mushrooms and avocado which are slightly sauted with onion, garlic and coarsely mashed and mixed with a zing of fresh lime for that fresh taste. The sandwich is completed with some creamy avocado and fresh lettuce leaves. I like these smashed beans and avocado sandwiches for lunch, dinner, picnics, on the beach or pretty much anywhere!
You can have several variations by combining different ingredients for completely different flavours.
Honestly, for a die hard sandwich lover like me, I can go on with a sandwich any time and any day.
Now you see eating clean and healthy isn’t difficult at all. You probably knew, this amazing sandwich would be the next much loved ones amongst your favourites.
1 Cup cooked back eye beans or 3/4 cup canned beans drained
4 -5 large free range eggs
1-2 sliced avocado
6-8 white button mushrooms chopped
1/2 large onion finely chopped
2 pods of garlic finely minced
5-6 Romanian lettuce leaves
Fresh cracked pepper
1 tsp mixed herbs
1/2 tsp chili flakes
1-2 tbsp fresh lime/ lemon juice
4 slice of whole grain seeded bread or any bread of your choice.
2 tbsp olive oil
Salt for seasoning
1 Heat oil in a non stick pan, add the onions and minced garlic. Sauté until translucent on medium heat. Now add the drained beans, mushrooms and season with pepper, chili flakes, mixed herbs and saute for 3- 5 minutes or until the moisture starts drying.
2) Pour the lime juice and give a good mix. Now Mash the beans on the pan with the help of a masher or a spatula. Once done transfer on to a plate and keep it aside.
3. Whisk 2 whole eggs and 3 egg whites in a bowl. Season with salt and pepper and whisk them thoroughly. Over low to medium heat, in the same pan with a drizzle of olive oil, pour the egg mixture and make a scramble low to medium heat.
Once done transfer in a bowl and keep it aside.
4. To assemble, take two slice of the bread, spread the bean mixture, place few avocado slices, then add some scrambled eggs, now top up with some lettuce leaves.
5. Finally top it with the other slice of bread and toast over a griddle ( optional).