I have a confession to make: I have a weird relationship with egg yolks. When I’m at a diner, I prefer to order egg whites or scrambled eggs; there’s just something about a runny yolk that grosses me out…

…until now.

I know that plopping a fried egg on a sandwich or burger isn’t a hip, new thing. People have been doing it since they realized chickens shit eggs (I know they don’t actually SHIT eggs. Calm down). While I typically stick to egg whites for breakfast, I felt like switching things up a bit and grabbing an actual egg. I know. I’m an adrenaline junkie. Now, while I opted to go with an egg over egg whites, there’s one breakfast item that I will never part with — avocado toast. I love it. I’m obsessed with it. When it comes to avo toast, I am a full-on, card-carrying Millennial.

Look, the recipe I’m about to give you isn’t really a recipe at all. It’s a sandwich. If I took a few days, I could probably teach my cat how to put together a sandwich. With that being said, sometimes it’s nice to know that the random shit in your fridge will actually taste good all mashed together between two slices of a keto-dieter’s worst nightmare/the thing they secretly wish they could eat 24/7 (i.e. bread).

I dub thee, The “Kitchen Sink” Sandwich


  • 1 large egg (buy eggs that are organic and pasture-raised)*
  • 1 tsp butter*
  • 2 slices of bread of your choice (if you’re watching your carbs, Nature’s Own Life bread gets the job done. It’s 18g of carbs for two slices)*
  • Tomato
  • Onion
  • Spinach
  • 2 ounces of shredded chicken breast
  • 1/2 of an avocado


  • Put your sandwich somewhat together. I like to toast my bread slightly so it’s not a soggy mess. I also enjoy sautéing the onions and spinach sometimes. You can use any meat you’d like (or none at all!). I went with shredded chicken because that’s what I had leftover. Obviously, sausage, bacon, or a burger patty would all work well here! Bonus points if you have some cheese hiding in your fridge
  • While you’re prepping your sandwich, bring a non-stick skillet to medium-high heat
  • Plop some butter on that sucker
  • Once the butter is warm, crack an egg into the skillet and turn the heat to low
  • Wait for the whites to set (about three-ish minutes. Times will vary. You can also cover the pan to allow the steam to cook the whites up top if you aren’t planning on flipping the egg)
  • Either flip it and allow it to cook for another :30 – :60 seconds, or slide it onto the top of your sandwich
  • Top your deliciously simple meal with some Everything But The Bagel Seasoning from Trader Joes and some hot sauce

I have a big appetite and genuinely thought I’d still be hungry after this so I chopped some raw veggies as a side dish to munch on. I ended up not eating them because I was so deliciously full. It was glorious. I want another.

*This post is filled with past “fear foods” of mine.

Eggs = cholesterol! Fat! NO!


Butter = Fat! Fat! FAT! NOOO!

Should you be dousing yourself with butter and making love to eggs multiple times a day, every day? Probably not. Should your diet be primarily made up of plant-based foods? Yes. That said, I cook with 1tsp of unsalted, organic butter from pasture-raised cows every day. I have bread every day. I have egg whites every day. What matters is how your body responds to the foods that you choose to eat. Don’t listen to me. Don’t listen to that one friend who got a degree in communications but is now somehow a fitness influencer on Instagram. Listen to your body and to your doctor. Don’t fear foods just because someone else told you to fear them, and don’t eat something just because it’s the new “it” thing to do.

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