Avocado, Egg and English Muffin Sandwich

The best veggie egg sandwich you’ll ever have, seriously. Feel free to change up the toppings or just skip a few.

Prep time: 10 mins

Cook time: 2 mins

Total time: 12 mins

Serves: 1

Recipe Modified from: cookieandkate

Ingredients

1 gluten free English muffin, sliced in half
1 egg
½ teaspoon milk or water
sea salt
cooking oil spray, or 1 to 2 teaspoons butter/oil
several small slices of Monterey Jack cheese (or any other cheese, sliced/shredded/crumbled)
hot sauce (like Cholula)
½ avocado, mashed
sliced red onion
small handful arugula or sprouts
sliced tomato or roasted red pepper
thinly sliced cucumber

Instructions

Toast your sliced muffin. Heat a 9 to 10-inch non-stick skillet or well-seasoned cast iron skillet over medium. Scramble the egg with the milk/water and a pinch of salt.
Once the skillet is hot, spray it with an ample amount of cooking spray (or melt butter in the pan or brush it with oil). Pour in the scrambled egg and immediately swirl the egg in the bottom of the pan to make an even layer, like you would for a crepe. Immediately place your cheese in the center of the egg mixture as shown. Add a few dashes of hot sauce. Once the egg is set enough to fold over onto itself with a spatula (this could take 30 seconds to 1 minute), fold each side over the middle until you have a cute little egg and cheese envelope. Let it cook for another 30 seconds, then transfer it to a plate.
Top each toast halve with avocado. Place the cooked egg on one side. Top with cucumber, tomato, arugula, red onion and top with your other piece of toast. Enjoy!

Photo Credit: cookieandkate

Enter your email address to get the free cheat sheet.

0 Shares