Crab salad, eggs, avocado sandwiches

Crab salad always gives a refreshing feeling. With eggs and avocados, every bite can be warm and delicious to squint your eyes. P.S. Emphasizing the above, the quality of the crab meat determines the final taste, so it is better not to buy the frozen crab sticks that are sticky in the supermarket, but to buy the crab sticks that can be torn into shreds, and I use the Korean instant crab sticks.

Ingredients

Crabsticks 1 pack

Saladdressing 1 scoop

Egg 1

Avocado Halfa

bread 2 slices

Cooking Instructions

Peel the avocado one by one and cut it in half.
Peel and cut into thin slices.
When slicing, pay attention to slow down, and cut from the big head to the small head will be a little smoother.
Shred the crab meat in water and stir in a spoonful of salad dressing.
(Because the weather is still cold, I have the crab meat in hot water, if I like it cold, I can use the instant crab meat to tear it directly into shreds)

Crispy bread and spread with crab salad.
Fry an egg and cook it to your liking.
Yard half of the chopped avocado.

(Originally, I also added fruit carrots, but later I found that the carrots tasted a little bad and removed them)
Cover with a slice of bread on top, wrap it in plastic wrap and cut it tightly, and you're done!