Avocado Toast Panini
Everybody loves avocado toast: why not develop it into a breakfast panini? Add hot sauce or sriracha for spice, if you like, and an “everything bagel” seasoning on the eggs for more savory notes. Ciabatta works well for the bread, though rye or sourdough make a great panini, too.
- 2 ripe medium Hass avocados, peeled and pitted
- 1 teaspoon salt, divided
- 5 Tablespoons Challenge Spreadable Butter with Olive Oil and Sea Salt, divided
- 4 eggs
- 4 ciabatta rolls, cut in half
- 8 slices precooked bacon
- 4 slices of tomato (or diced cherry tomatoes)
1In a medium-size bowl, add avocado. Using a fork, mash the avocado until it is smooth. Season with ½ teaspoon of salt or to taste.
2Place 1 tablespoon of butter spread in a large skillet over medium heat. Once butter spread begins to bubble, carefully break eggs and place in pan. When the egg white turns opaque, about 2-3 minutes, flip egg over to cook the second side for additional 2-3 minutes. Season with the remaining ½ teaspoon of salt.
3Spread the remaining butter (approx. one Tablespoon per sandwich) on each ciabatta half. Place on a large cutting board, butter side down. Spread uncut side of each ciabatta half with avocado mixture. Add the egg and slices of bacon to the bottom halves. Top each with a tomato slice and the top portion of the ciabatta roll.
4Place sandwich in the panini press, gently closing the lid. You will notice as the sandwich cooks, it will start to flatten on its own. Halfway through cooking, rotate the sandwich. This helps to flatten the sandwich without firmly pressing in the beginning and breaking your egg yolk.
5Remove from the press and serve warm.