If you’re someone who constantly craves a hearty, savory breakfast but doesn’t want a full cooking session before 9 a.m., this Green Goddess Fried Egg Sandwich is your new go-to. We’re talking about crispy, golden toast, creamy avocado slices, a simple olive oil-fried egg, and a generous slather of homemade green goddess dressing. The textures are just right — crunchy toast, soft avocado, rich egg, and an herby sauce that pulls it all together. It works for breakfast, lunch, or even dinner when you’re not in the mood to turn on the oven.
I created this healthy breakfast idea on a whim one busy weekday morning when I had leftover green goddess dressing in the fridge and a lone avocado that was begging to be used. I was craving something protein-rich but not heavy. This sandwich hit every mark — fast, filling, and so delicious. I’ve made it three times this week.
You’ll want to have my high-protein green goddess dressing for this breakfast sandwich. If you’re not familiar with it, it’s packed with a combination of fresh herbs like parsley, dill, and chives, making it a great addition to a vibrant breakfast sandwich.
Why You Will Love This Easy Breakfast Sandwich.
It’s incredibly versatile. Use whatever bread you have on hand — sourdough, rye, multigrain, or plain white sandwich bread all work just fine.
It’s packed with protein and healthy fats. Between the egg and avocado, it’ll actually keep you full until lunchtime (or after-school pickup).
It’s fast and customizable. Fried egg your way, toast it however you like, and build the sandwich to suit your tastes — extra dressing, more avocado, or even a sprinkle of chili flakes.
The Modern Rise of Breakfast Sandwiches in Canada
Canada’s breakfast culture has always leaned hearty and practical — built around cold mornings, busy days, and a strong coffee culture. Traditional plates with eggs, toast, and bacon still hold their place, but the handheld breakfast sandwich has rapidly become a weekday essential across the country. It reflects not just convenience, but also a shift in how Canadians eat: more mobile, more casual, and often with one hand on the steering wheel or stroller.
This rise in popularity isn’t just about speed. It mirrors a broader trend toward customizable, personal meals. From sourdough with farm eggs to local cheese and even vegetarian takes, the breakfast sandwich has grown into a canvas for regional ingredients and evolving tastes. It’s as likely to feature a slab of peameal bacon as it is microgreens or a house-made spread — a blend of comfort food and modern sensibility that’s very much in line with Canada’s patchwork food identity.
What started as a convenience has quietly become part of the national breakfast routine — not fancy, but foundational.
How to Make Your Green Goddess Sandwich
Start by heating a nonstick pan over medium heat — not too hot, or the egg will crisp too quickly on the outside and remain raw on top.
Add about a couple of teaspoons of olive oil, or use avocado oil or butter if that’s what you have. Once the oil shimmers, crack your egg gently into the pan.
If you like a firmer yolk (which I do for sandwiches), go ahead and break it with your spatula right after it hits the pan. Let the egg cook for 2–3 minutes, until the edges are golden and the top looks set. Flip it when it’s partly cooked so you don’t end up with uncooked egg white.
While the large egg is cooking, toast your bread to your preferred doneness. I like a darker, crunchier toast because it holds up better under creamy toppings. Once your toast is done, spread green goddess dressing on one slice — enough to cover the surface but not too much that it drips out.
Now, for the avocado: Slice it in half lengthwise around the pit, twist the halves to separate, and gently remove the pit (a spoon works better than a knife for beginners). Using a sharp paring knife to score the avocado by making vertical cuts through to the tough outer skin. Then, slide a tablespoon around the outside, next to the skin. The slices of avocado will pop out seamlessly.
Layer the avocado slices over your dressed toast. You won’t need the whole avocado, so it’s okay to slice one half instead of the entire avocado. You can wrap the other half to keep it fresher for later.
Place your cooked egg on top, then spoon a little more Green Goddess dressing over the egg for extra flavor. Add the second piece of toast on top and cut in half for easier handling. Serve warm, and enjoy that gooey, crispy, creamy bite!
Ingredients:
Egg — Fried in olive oil for richness and protein. I always use large eggs when cooking or baking.
Bread — Toasted to your liking; adds structure and crunch.
Green goddess dressing — Adds tangy, herby flavor and moisture.
Avocado — Creamy texture, healthy fats, and a mild buttery flavor.
Olive oil — For frying the egg with a subtle flavor boost.
Substitutions and Add-Ins For Your Breakfast Sandwich
Egg — Use scrambled, poached, or even hard-boiled eggs if preferred. (Slice the hard-boiled eggs, of course, first)
Bread — Swap in a bagel, a couple English muffins, or a gluten-free option.
Avocado — Try sliced cucumber or tomato if you’re out of avocado.
Green Goddes — Remains-
Add-ins: Microgreens, hot sauce, or a slice of your favorite fresh vegetable, such as an heirloom tomato and a few fresh basil leaves, will make this a new summer must.
Be sure to experiment with the dressing and share your green goddess sandwich recipes in the comments. I always love coming up with new winning combinations.
Expert Tips: Serving and Storing Suggestions for Sandwiches.
Tip #1: Let the pan heat up before adding your egg — a hot pan helps prevent sticking and gives you that golden-fried edge.
Tip #2: Use a spoon to scoop out the avocado slices. It’s quicker and less messy than peeling.
Tip #3: If packing for later, keep the dressing on the side. Add the dressing just before eating to prevent soggy bread.
This is the kind of egg breakfast sandwich you can enjoy on a slow Sunday morning with coffee or wrap up in parchment for a quick weekday breakfast on the go. It also makes a solid lunch if you’re working from home and need something that feels nourishing but not heavy.
This sandwich is best enjoyed fresh while the egg is still warm and the toast is crisp. However, if needed, you can wrap it up and store it in the fridge for up to 24 hours. Reheat gently in a skillet or toaster oven for the best texture.
Tried this Green Goddess Fried Egg Sandwich? I’d love to know how you made it your own! Leave a comment and star rating below, and feel free to share any twists you added — extra cheese, tomato slices, or even a slice of bacon. Don’t forget to tag it if you share it on socials!
Green Goddess Breakfast Sandwich With Fried Egg
Equipment
- Cutting board
- Non-sticking Pan
- Spatula
- spoon
- Paring Knife
- Toaster
Ingredients
- 1 Lrg Egg Fried
- 3 Tbsp Olive Oil
- 2 Slices Bread Toasted
- 4 Tbsp Green Goddess Dressing
- ½ Lrg Avocado Sliced
- Salt
Instructions
- Heat a nonstick or well-seasoned cast iron pan over medium heat.
- Add olive oil and let it shimmer. Crack the egg into the pan and season with salt if desired. Break the yolk if desired.1 Lrg Egg, 3 Tbsp Olive Oil
- Fry the egg for 2–3 minutes, until edges are golden and yolk is set to your preference. Flip if you want it fully cooked through.
- While the egg cooks, toast your bread to your preferred level of crispiness.2 Slices Bread
- Spread green goddess dressing on one slice of toast.4 Tbsp Green Goddess Dressing
- Cut avocado in half lengthwise, twist to separate, and remove the pit. Scoop out flesh and slice vertically.½ Lrg Avocado
- Layer avocado slices over the dressed toast.
- Add the fried egg on top of the avocado.
- Spoon a little more green goddess over the egg, then top with the second slice of toast.
- Slice in half and serve warm.
Notes
- Use a nonstick or cast iron pan for even heat and easy egg flipping.
- Olive oil, avocado oil, or butter all work well for frying — avoid low-heat oils.
- Medium heat gives golden edges without overcooking the yolk.
- Slice avocado by scooping directly from the peel with a spoon for quick prep.
- Toast multiple slices at once under the broiler for batch prep.
- Check the full blog post for step-by-step visuals and extra variations.
