Loaded Egg Sandwich

"I haven’t made a sandwich in so long! And tonight i just wanted an egg sandwich. . . Chipotle aioli + cucumbers + tomatoes + scrambled eggs + chimichurri + avocado slices + fresh greens and @balancedbites trifecta seasoning. All inside toasted gluten free sandwich bread (@canyonglutenfree)"
-- @confessionsofacleanfoodie

Recipe Intro From confessionsofacleanfoodie

Start the day with one of these loaded breakfast sandwiches in hand. This sandwich has it all, soft scrambled eggs, thinly sliced avocado, a perfectly ripe tomato and a delicious chipotle mayo for some heat! 

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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 1-2

Recipe Card


  • 1/4 cup mayo
  • 1 tablespoon chipotle powder
  • 1 teaspoon lemon juice
  • Salt and Pepper, to taste
  • Greens of choice
  • Cucumber slices
  • 1/2 avocado, thinly sliced
  • Tomato slices, as needed
  • Butter or ghee,
  • 2 slices of gluten free sandwich bread of choice
  • 2 eggs
  • 2 tablespoons heavy cream
  • A pinch of garlic seasoning


  • Step 1

    To begin, make the chipotle aioli by mixing the mayo, chipotle powder and lemon juice together until it’s well combined. Season with salt and pepper to taste and set it aside.

  • Step 2

    Prepare the lettuce, cucumber slices, avocado slices and tomato slices and set them aside.

  • Step 3

    Heat a skillet over medium-high heat and add about a teaspoon of butter to ghee. Add the bread slices to the skillet and toast until brown on both sides. Transfer the toast to a baker’s cooling rack to cool.

  • Step 4

    Now, whisk the eggs, splash of heavy cream and a pinch of garlic seasoning in a small bowl until well incorporated.

  • Step 5

    Wipe the skillet you used to toast the bread clean and return it to the stove over medium heat. Add another teaspoon of butter or ghee to the skillet and once the butter is melted, add the egg mixture. Lower the heat to medium low and once the edges barely start to set, gently swipe a spatula around the edges of the pan to start creating soft curds. Repeat this step while pausing to allow the eggs to cook, but being quick enough to make sure they don’t overcook. Just continuing gently pushing/folding the eggs to form curds. When you have soft scrambles with big folds and the eggs are just set, you are done, takes about 2-3 minutes. Remove the eggs from the heat and set it aside to cool for a few minutes.

  • Step 6

    Now, spread enough of the chipotle aioli on one side of each slice of bread, followed by a few lettuce leaves. To one slice, add the cucumber and avocado slices and season with a pinch of salt and pepper. To the other slice, add the tomato slices and the scrambled eggs. Bring the two sides together and press down gently to make the sandwich. Cut the sandwich in half and enjoy!