Turkey and Egg Sandwich

This Turkey and Egg Sandwich is a healthier alternative to a classic breakfast sandwich. Made with leftover roasted turkey breast, fresh eggs, avocado, and sourdough bread, this turkey breakfast sandwich is sure to leave you feeling full and satisfied. It’s easy to make, customizable, and ready in just 15 minutes.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings sandwich

Calories 607kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Fried Egg

1 teaspoon olive oil
1 large egg
Kosher salt to taste
Freshly cracked black pepper to taste
1 slice cheddar cheese

For the Sandwich

2 slices sourdough bread
¼ avocado
2 ounces roasted turkey breast leftover or deli

Instructions

Heat 1 teaspoon of olive oil in a well-seasoned cast iron skillet or non-stick skillet over medium heat. When the olive oil is hot, crack the egg into the skillet and season it with kosher salt and black pepper to taste. Reduce the heat to medium-low and cook the egg for about 3 minutes or until the white has completely set. If you like your eggs sunny-side-up, you can remove the pan from the heat at this point.
1 teaspoon olive oil, 1 large egg, Kosher salt, Freshly cracked black pepper
Cooking Times: For sunny-side-up eggs, there's no need to flip them. If you prefer over-easy eggs, flip and cook for an extra 30 seconds. For over-medium eggs, flip and cook for an additional 1 minute. And if you like your eggs over-hard, flip and cook for 2-3 minutes more.
Remove the skillet from the heat and place a slice of cheddar cheese on top of the cooked egg. Cover the pan with a lid and allow the residual heat to melt the cheese while you prepare the rest of the sandwich.
1 slice cheddar cheese
Lightly toast the sourdough bread slices to your desired darkness using a toaster or toaster oven.
2 slices sourdough bread
Thinly slice the avocado, then mash it onto one slice of the toasted sourdough bread with a fork.
¼ avocado
Place the sliced turkey breast on top of the mashed avocado and the cooked egg with cheese on top of the other slice of bread. Press the sandwich together, cut it in half, and enjoy!
2 ounces roasted turkey breast

Notes

Storage: This turkey and egg sandwich should be made fresh and enjoyed immediately for the best flavor and texture.
Quick Tip: Feel free to add your favorite condiments or extras, such as mayonnaise, dijon mustard, or fresh greens, to customize the sandwich to your liking.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.