I love breakfast sandwiches but they're usually greasy and fatty. Here's a great breakfast sandwich, or lunch, idea that's very tasty and healthful. No need for cheese because the avocado gives it a cheesy flavor and creaminess.
Cook one pound of low fat ground beef (I used local meat) in a skillet with a little vegetable broth or water for moisture, mix in about one teaspoon of Italian seasoning, a touch of salt and pepper. Add more seasonings to taste. The Italian seasoning will make the ground beef taste like sausage without all the fat. Drain well in a colander.
While ground beef is draining, peel and chop one avocado, chop one plum tomato, stir in about 1 teaspoon of lemon juice, a pinch of salt and pepper. Note: they'll be more egg/ground beef mixture than the avocado topping so if you need more topping, make it with two avocados and two tomatoes, etc.
Return the drained ground beef to the skillet and stir in six local eggs. Cook until the eggs are done. There was plenty leftover for the two of us to freeze or use another day, so depending on how many people you're feeding you may have leftovers for another meal also.
Put it all together on a whole wheat wrap with some baby spinach and enjoy!
Make it ahead and make mornings easy! The lemon juice will help keep the avocado topping from browning if stored in a tightly sealed container for a couple of days. Just assemble the sandwich and heat in a microwave for about 30 seconds.
Instead of making the avocado topping, this would be a good way to use up leftover guacamole.
Also, it's a good way to use up any leftover scrambled eggs. Just add cooked ground beef separately and assemble the sandwich with the other ingredients and you're good to go.
Local and organic.
