Guacamole, egg and roasted tomato sandwich on Rye

This has got to be my favorite weekend brunch. It's got everything you need for a balanced breakfast and super yummy too. The creaminess of the guacamole, the smoky roasted tomatoes ,the gooey egg and the crisp onions and lettuce really compliment each other well. Here's how you make it:

Guacamole:

Ripe Avocado - 1

Lemon  - 1/2
Salt and pepper - to taste

Mash the avocado well, and add the lemon juice, salt and pepper.

Tomatoes:

Slice a couple tomatoes into rings. Spray the pan with olive oil spray, and spread the slices in a single layer. Season with salt and pepper. Turn them half way, and remove when soft. Don't leave them on longer, or they would turn mushy. 

Eggs:

In the same pan break one egg at a time and cook till yolk is still a bit runny, or till it's set if you don't like it runny. Season again with salt and pepper.

To build the sandwich:

Rye bread: 2 slices

Egg - 1

Tomato slices - 4

Guacamole - 2 tbsp

Onion slices - a few

Lettuce chopped - 2 tbsp

Green chili sauce - to taste

Toast the bread, spread the guacamole on each slice. Layer the tomatoes, onions, lettuce and egg.

Drizzle the green chili sauce. Serve hot.