This Easy Breakfast Sandwich recipe is one of my all-time favorite things to eat in the morning. It is quick, healthy and so good, it'll knock your socks off.
1whole-wheat English muffin
1/16tspsalt, small pinch
1/4 - 1/2tsp.butter
Small handful of microgreens or spinach
Toast: Pop the English muffin in the toaster.
Slice Tomato: Cut the cherry tomatoes in half. Set aside.
Mash Avocado: In a small bowl mash the avocado, salt and lime juice with a spoon until you've reach your desired consistency. Personally, I like my avocado nice and chunky. Set aside.
Fry Egg: Put a nonstick pan over medium heat. Put a tiny bit of butter in the pan (like 1/4-1/2 tsp). Once the butter has melted, crack your egg into the pan. Let it cook for 2-3 minutes or until the egg white is entirely cooked through but the egg yolk is still nice and runny. Not need to flip the egg! Once done, remove it from the heat immediately.
Assemble: Spread the mashed avocado on the English muffin. Top with the tomato, egg and a handful of microgreens or spinach!
TIP: To keep bits of shell from ending up in your sandwich, crack eggs on a flat surface, not the edge of a counter, bowl or pan. As an added bonus, this method also helps prevent cross-contamination.