Breakfast Sandwich with Caramelized Onion and Avocado

Start your day off on a good note with these high-protein, full of flavor breakfast sandwiches. We've kept our version simple with just a couple of toppings, but feel free to add some sliced tomato or grilled eggplant. You will have leftover caramelized onions; use them to garnish a bean soup or just eat them on crusty bread with butter for an easy snack. This recipe makes two sandwiches.

PREP TIME: 10 minutes
COOK TIME: 30 minutes

4 slices good-quality whole wheat or sourdough bread, toasted
1 ripe avocado, peeled, cored and sliced
2 sweet onions, sliced into thin half-moons
2 large eggs, poached, fried or scrambled
3 tablespoons butter, divided
Salt and pepper, to taste

Make the caramelized onions: Heat a large skillet to medium and add two tablespoons butter. Add onions and sauté, stirring occasionally, until they are softened and turn a caramel-colored brown. This process should take about 30 minutes. Season with salt and pepper and remove from heat.

To assemble sandwiches, place two slices of toasted bread on a work surface and butter the side that is face up. Place one egg (or half of the scrambled eggs) and half of the avocado on each sandwich. Top with a spoonful of onions. Butter one side of each of the two remaining bread slices, place on top of sandwiches. Eat and enjoy!