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OPEN

FACED
BREAKFAST
SANDWICH

Now that we’ve all become sourdough pros, let’s
enjoy it for breakfast in the most delicious way
possible! Feel free to customize it as per your
liking; Add spicy mayonnaise for a hot kick or
any other vegetables you prefer.
INGREDIENTS:
1 slice sourdough bread

1/2 ripe avocado
1 tbsp diced purple onions
1/4 tsp lemon juice
1/4 tsp garlic powder
Salt and pepper to taste
1 egg

Butter
Tomatoes, thinly slices
Alfalfa sprouts
Garlic Mayo
Red pepper flakes
Purple onions

DIRECTIONS:
Lightly toast the bread.
Spread a thin layer of butter on the toast.
Over medium-high heat, cook the eggs
sunny side up until the whites are solid,
about 5 minutes.
Spread the guacamole on the toast and
top it with thin slices of tomato and alfalfa
sprouts.
Drizzle a light amount of garlic mayo on
top.
Place the sunny side egg over it, and
sprinkle some red pepper flakes and red
onions to taste.

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