Description
A delicious and easy-to-make veggie breakfast sandwich featuring a toasted whole wheat English muffin, creamy avocado, a folded cheesy scrambled egg, and fresh vegetables for a nutritious start to your day.
Ingredients
Scale
Bread & Spreads
- 1 whole wheat English muffin, sliced in half and toasted
- 2 teaspoons mayonnaise
- ½ ripe avocado, mashed
- Salt and freshly ground black pepper
Egg & Cheese
- 1 large egg
- ½ teaspoon water
- 1 teaspoon butter or olive oil
- 2 small slices of cheddar or Monterey Jack cheese (about ½ ounce)
Vegetables & Extras
- 1 slice of ripe red tomato (optional)
- Thinly sliced red onion
- Several dashes of hot sauce (like Tabasco or Cholula)
- Small handful arugula or sprouts
Instructions
- Prepare the muffin: Spread mayonnaise over the lower half of the toasted English muffin. Spread mashed avocado on the other half and sprinkle with salt and freshly ground black pepper.
- Scramble the egg: Heat a medium non-stick or cast iron skillet over medium-high heat. In a bowl, whisk the egg with water, salt, and pepper.
- Cook the egg: Add butter to the hot skillet and swirl to coat. Pour in the egg mixture immediately swirling it to form an even layer.
- Add the cheese and fold: Place cheese slices in the center of the egg. Once the egg sets enough to fold (about 30 seconds to 1 minute), fold one side over the middle, then the opposite side. Repeat folding the other two sides to create an envelope. Cook another 15 to 30 seconds until set.
- Assemble the sandwich: Place the cooked egg on the mayo-covered muffin half. Add tomato slice if using, then layered red onion, hot sauce dashes, and arugula. Top with the avocado-covered muffin half.
- Slice and serve: Use a sharp knife to slice the sandwich in half diagonally both ways to create quarters. Serve warm. For additional sandwiches, reduce heat to medium to avoid burning.
Notes
- Make it dairy free by skipping the cheese.
- Make it gluten free by using gluten-free English muffins or bread.
- Replace mayonnaise with extra mashed avocado for a different flavor.
- Try feta cheese, spinach instead of arugula, and roasted red pepper for an alternative version.
- Use a well-seasoned cast iron skillet or non-stick pan for best egg folding results.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 210 mg
