(the ultimate) egg & avocado croissant sandwich

egg. avocado. (multi grain) croissant.  this egg & avocado croissant sandwich takes a simple slice of avocado toast to a whole new level!

avocado toast is having a moment.  it is everywhere these days.  i'll admit i was technically fairly late to the avocado toast game. that is, i've adored it for years, ever since i worked at  a bakery in utah. the staff meal was often a hearty slice of fresh bread, slathered with creamy avocado.  an egg on top, a few dashes of cholula hot sauce - for whatever reason it had to be cholula!  i loved that meal - to this day, clearly - but i never knew it was a thing, with a name, a gussied up version of a simple slice of avocado toast. i never called it anything but delicious.  this egg & avocado croissant sandwich is my updated version of that staff meal egg-topped avocado toast, and man is it tasty.

a fresh multi-grain croissant  loaded with rich avocado & topped with a fried egg, crisp veggies & cholula. what's not to like?  the flavor/texture combo just works - creamy, toasty, crisp & fresh.  just a bit hot sauce to bring subtle heat and tang, somehow tying the elements together & making the flavors pop.

this is one sandwich worth getting up for.  or sitting down to savor for a quick lunch or dinner.  it comes together in a snap, is filled with healthy goodness (protein, fiber, nutrients, whole grains) from the avocado, egg & veggies - and that croissant is multi grain, after all ;) - making it the perfect family-friendly meal. 

do yourself (and your family) a favor and make this sandwich.  one bite and you'll see what all the fuss is about!

recipe: (the ultimate) egg & avocado croissant sandwich

serves: 1 (easily increased)


  • 1 croissant - we use multi grain & highly recommend it
  • 1 egg
  • 1/3 - 1/2 avocado - depending on size of avocado!
  • 2 - 4 tomato slices - depending on size of tomato!
  • 1 large leaf of lettuce
  • cholula hot sauce
  • salt & pepper


  1. heat a toaster oven (or regular oven) to 400
  2. slice the croissant & toast until the croissant is just starting to crisp. remove from oven and set aside
  3. heat a well greased skillet over a low flame (we use a canola oil cooking spray for this, but butter or oil works just as well)
  4. when the skillet is barely hot, carefully crack in the egg & sprinkle lightly with salt & pepper
  5. cover & cook until the egg white is white (no longer opaque) and the yolk is just barely beginning to set (or to desired level of doneness)
  6. remove from heat & add a few dashes of cholula
  7. using a sharp knife, carefully cut a cross-hatch in the avocado & squeeze onto a board. mix in a sprinkle of salt & pepper & spread on both sides of the toasted croissant
  8. top the bottom half of the croissant with the egg, then the lettuce & tomato
  9. cap the sandwich with the other half of the croissant.
  10. enjoy!


s & h