Asian-Inspired Breakfast Sandwich

Breakfast Sandwich - but making it more interesting!! 🥪

A lot of you already love my breakfast sandwich recipes—and for good reason! But sometimes, it’s nice to switch things up. That’s where this Asian-inspired breakfast sandwich comes in. It’s packed with bold flavors, fresh veggies, and a twist on the classic omelette. It’s quick, easy, and full of protein and healthy fats. If you’re looking to change up your usual breakfast routine, this is the perfect way to do it!

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in no time, making it perfect for busy mornings or a weekend brunch.

• Healthy & Satisfying: With protein from the eggs, healthy fats from avocado, and a boost of vitamins from the veggies, this sandwich checks all the boxes.

• Flavor-packed: Bold, savory flavors from the soy sauce, sesame oil, and hoisin sauce bring a fun twist to the classic breakfast sandwich.

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Prep Time: 5 minutes I Cook time: 5 min I 1 serving

Ingredients

Omelette Mixture:

• 2 large eggs

• ½ tbsp soy sauce

• ½ tsp sesame oil

• ¼ tsp garlic powder

• ¼ tsp ginger powder

• Salt and pepper to taste

• 1 tsp butter (for the pan)

• ½ cup carrots (julienned or thinly sliced)

• ½ cup bell peppers (thinly sliced)

• 1 green onion (finely chopped)

Sandwich:

• 2 slices toast (or any other bread you prefer)

• ¼ avocado (sliced)

• ¼ cup shredded mozzarella cheese

• 1 tbsp hoisin sauce (optional)

• A few arugula leaves

• Sesame seeds (for garnish)

• Fresh cilantro (for garnish)

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Instructions:

1. Prepare the Egg Mixture: In a bowl, whisk together the eggs, soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper until smooth.

2. Sauté the Veggies: Heat 1 tsp of butter in a non-stick pan over medium heat. Add the carrots, bell peppers, and green onion. Sauté for 2-3 minutes until they’re soft but still a bit crisp. Spread them out evenly in the pan.

3. Make the Omelette: Pour the egg mixture over the veggies, spreading it evenly across the pan. Place the two slices of bread on top of the egg mixture and gently press them down to soak the bread slightly. After a few seconds, flip the bread so that the other side gets soaked too. Let it cook for about 2-3 minutes on medium-low heat.

4. Add Toppings: Once the omelette is mostly cooked on one side, flip the whole thing (bread side down) so the bread is touching the pan. Add shredded mozzarella cheese, avocado slices, hoisin sauce, and arugula on top of the omelette.

5. Fold & Serve: Fold the omelette in half to make a sandwich, cook for an additional 30-60 seconds to melt the cheese. Sprinkle with sesame seeds and fresh cilantro, then cut in half.

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Tips & Notes

• Pan Choice: Use a non-stick pan for easy flipping and to keep everything from sticking.

• Veggie Prep: Slice the veggies thinly to make sure they cook evenly and add the right texture to your sandwich.

• Cook Low & Slow: Keep the heat on medium-low to avoid burning the eggs and allow them to set perfectly.

• Extra Heat: If you like a little kick, add red pepper flakes or a drizzle of Sriracha to the egg mixture.

Substitution Ideas

• Bread: If you don’t have toast, any sturdy bread works—whole wheat, sourdough, or even gluten-free bread!

• Cheese: Try switching mozzarella for cheddar, gouda, or a vegan cheese option if you prefer.

• Veggies: Don’t be afraid to customize—mushrooms, spinach, or zucchini are all great alternatives.

• Avocado: Not a fan of avocado? Try using tomato slices or a dollop of Greek yogurt for a creamy substitute.

• Hoisin Sauce: If hoisin isn’t your vibe, teriyaki sauce or chili garlic sauce can offer a similar sweet-savory punch.

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Give this recipe a try and let me know how it turns out! 🎀