Lonche para mi esposo a la 1:36 A.M

Ingredients

• 6 slices Bread Slices (white or whole‑wheat sandwich bread)
• 1 large Egg (room temperature)
• 0.5 fruit Avocado (ripe but firm, sliced)
• 1 pinch Salt (optional, to season avocado and egg)
• 1 tsp Butter (for frying egg)
• 1 cup Pineapple Chunks (fresh, peeled and cut)
• 0.5 cup Blackberries (fresh, rinsed)
• 1 cup Milk (whole or 2% milk; can use almond milk)
• 1 tsp Honey (optional sweetener)
• 4 pieces Ice Cubes (optional, for a colder smoothie)

Instructions

1. Gather Ingredients

   Collect all sandwich and smoothie ingredients, wash the avocado, pineapple, and blackberries, and set them on the countertop.

   Time: PT2M

2. Prep Fruit for Smoothie

   Place pineapple chunks, blackberries, milk, honey, and ice cubes into the blender.

   Time: PT3M

3. Blend Smoothie

   Blend on high until smooth, about 30 seconds, then pour into a travel cup.

   Time: PT2M

4. Slice Avocado

   Halve the avocado, remove the pit, scoop out the flesh, and slice thinly on the cutting board.

   Time: PT2M

5. Toast Bread

   Toast the six bread slices until golden brown, either in a toaster or in a dry skillet over medium heat.

   Time: PT2M

   Temperature: Medium heat (around 350°F)

6. Fry Egg

   Add butter to the skillet, melt, then crack the egg into the pan. Cook 2‑3 minutes until the whites are set but the yolk is still runny; season with a pinch of salt.

   Time: PT3M

   Temperature: Medium heat (around 350°F)

7. Assemble Sandwiches

   On each sandwich, layer a few avocado slices, the fried egg, and top with another toasted slice. Repeat to make three sandwiches.

   Time: PT2M

8. Pack Lunchbox

   Place the three sandwiches in a lunchbox, add the smoothie cup, and close the lid ready for the day.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

23 g

Carbohydrates

63 g

Fat

24 g

Fiber

11 g