This masterpiece of an egg sandwich -- dressed up with smoked paprika mayonnaise -- comes from the vegetarian cookbook Pretty Simple Cooking, by Indianapolis bloggers Alex and Sonja Overhiser.




  • For the smoked paprika mayonnaise: In a small bowl, mix together mayonnaise, hot sauce and smoked paprika.

  • In a large skillet, melt butter over medium heat. Break eggs into skillet; sprinkle with a few pinches of kosher salt and several grinds of pepper. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely firm and yolks start to thicken. (Do not flip.)

  • To assemble: Layer four bread slices with lettuce, sliced tomato, a pinch of kosher salt, avocado and fried eggs. Spread the smoked paprika mayonnaise on the remaining four slices of bread; top sandwiches. Serve immediately.

Meat option

If you like, add a couple of slices of Canadian bacon (lightly browned first in a skillet) to each sandwich.

Nutrition Facts

448 calories; 25 g total fat; 6 g saturated fat; 9 g polyunsaturated fat; 8 g monounsaturated fat; 196 mg cholesterol; 707 mg sodium. 357 mg potassium; 43 g carbohydrates; 5 g fiber; 10 g sugar; 14 g protein; 0 g trans fatty acid; 1009 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 185 mcg folate; 0 mcg vitamin b12; 440 mg calcium; 3 mg iron;