Egg and Avocado Sandwich

Egg and Avocado Sandwich

How to reinvent the traditional egg sandwich? Easy! By preparing a version with a soft-boiled egg in the center to create an impressive visual effect. And instead of using mayonnaise for the egg mixture, choose hummus and avocado! A delight.

Preparation 10 min
Total 48 min
4 Servings
Bon Matin™ La mie BIO 100 % Whole Grains Bread
Bon Matin® La mie BIO™ 100% Whole Grains


  • 8 slices of Bon Matin™ La mie BIO™ 100% Whole Grain Bread
  • 10 eggs
  • 30 ml (2 tbsp) chives, chopped
  • 60 ml (1/4 cup) red onion, minced
  • 125 ml (1/2 cup) hummus
  • 1 ripe avocado (or 1 cup of frozen, thawed avocado pieces), pureed
  • Salt and pepper, to taste
  • Microgreens of your choice (alfalfa, coriander shoots, broccoli shoots, radish shoots, etc.)


  1. Place the eggs in a large pot of cold water. Bring to a boil. When the water boils, set a timer for 4 minutes and 30 seconds and remove 4 eggs from the pan to get soft-boiled eggs. Immerse them in a bath of ice water. Continue cooking the remaining 6 eggs for another 3 minutes to obtain hard-boiled eggs, then immerse them in an ice water bath as well. Allow to cool completely.
  2. Shell the 6 hard-boiled eggs and chop them coarsely.
  3. In a bowl, combine the hard-boiled eggs, chives, red onion, hummus and avocado. Season to taste.
  4. Shell the 4 soft-boiled eggs, then cut them in half lengthwise. Arrange each soft-boiled egg on a slice bread, with the yolk facing down.
  5. Cover the soft-boiled eggs with the avocado egg mixture, add the microgreens and close the sandwiches with the second slice of bread.
  6. Place the sandwiches in a cool place for about 30 minutes before cutting them into 3 (for optimal results, you should cut each sandwich in the middle of each half soft-boiled egg).

Tip: Swapping the usual mayonnaise often found in egg sandwiches for hummus improves the nutritional profile of the recipe by adding a little protein and dietary fiber, while reducing fat!