Egg and Avocado Sandwich

Egg and Avocado Sandwich

A healthy breakfast is important especially for kids. We prepared an easy & nutritious recipe for you - Egg & Avocado Sandwich. Click here for the recipe!

Makes: 4 sandwiches
Time: 20 minutes
Age: 12+ months


50g plain natural yogurt
4 slices wholemeal bread
2 slices roasted chicken breast 
2 medium eggs 
½ medium avocado
2 Tbsp chives
1 Tbsp almonds
3 tsp cream cheese  
2 tsp freshly squeezed lemon juice
1 tsp sesame seeds


  • Place the eggs in a pot so they sit comfortably and add enough cold water to cover them by 2cm.
  • Bring to a boil over high heat. When boiling, cover with a lid and remove from the stove. 
  • Let the eggs cook in the water for 15 minutes, check that they are hard-boiled and fully cooked.
  • Meanwhile, put the avocado in a bowl with the lemon juice and mash it with a fork.
  • Add the ground almonds, finely chopped chives, yogurt, sesame seeds and mix all well to combine.
  • Drain the eggs with a slotted spoon and place them in an ice bath to cool for a few minutes.
  • Peel the eggs and finely chop them, almost to a paste. Add them to the avocado mix and stir well to combine.
  • Spread a thin layer of cream cheese on the whole surface of two slices of bread and the egg avocado salad on the other two.
  • Lay the chicken breast slices on the egg salad and close the sandwiches.
  • You can store the avocado egg salad in an airtight container in the fridge for up to 2 days. Assemble the sandwiches just before serving.

Nutrition Information Typical Values: 

Nutrient per 100g per serving (131g)

806kJ/ 193kcal

1057kJ/ 253kcal


of which saturates






of which sugars





Protein 9.8g 13g
Salt 0.6g 0.79g
Riboflavin (B2) 0.23mg (16%) 0.3mg
Vitamin B12 0.44ug (18%) 0.58ug
Biotin (B7) 8.03ug (16%) 10.53ug

% reference intake of an average adult (8400kJ/2000kcal)