Veggie Breakfast Sandwich
Ingredients
-
1
whole
wheat English muffin, sliced in half and toasted
-
2
teaspoons
mayonnaise
-
½
whole
ripe avocado, mashed
-
to taste
salt and freshly ground black pepper
-
1
large
egg
-
½
teaspoon
water
-
1
teaspoon
butter or olive oil
-
2
slices
cheddar or Monterey Jack cheese (about ½ ounce)
-
1
slice
ripe red tomato (optional)
-
to taste
thinly sliced red onion
-
several dashes
hot sauce (like Tabasco or Cholula)
-
small handful
arugula or sprouts
Instructions
- Spread mayonnaise on the lower half of the toasted muffin and mashed avocado on the other half, seasoning with salt and pepper.
- Heat a skillet over medium-high heat and scramble the egg with water and seasoning in a bowl.
- Add butter to the hot skillet, pour in the scrambled egg, and swirl to create an even layer.
- Place cheese in the center of the egg mixture and fold the egg over to form an envelope once it sets.
- Transfer the cooked egg to the mayo-covered bun, add tomato if using, then top with red onion, hot sauce, and arugula.
- Close the sandwich with the avocado side down and slice it in half to serve warm.
Nutrition Facts (estimated)
Servings
1
Calories
300
Total fat
18g
Total carbohydrates
26g
Total protein
12g
Sodium
500mg
Cholesterol
186mg
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