Egg and Avacado breakfast sandwich
“This speedy Avocado and Egg Breakfast Sandwich is ideal for busy mornings! Wrap it in wax paper for a convenient, on-the-go meal.”
285 cal Serves 4
Prep time 0h 10m
Cook time 0h 8m
Total time 0h 18m
Ingredients
- 1/4 tsp (1.25 mL) pepper
- 4 eggs
- 1/3 cup (75 mL) sprouts
- 1 tbsp (15 mL) olive oil
- ½ ripe avocado, peeled, pitted, and sliced
- 4 lettuce leaves
- 4 whole wheat English muffins, toasted
- 16 slices cucumber
- 1 tbsp (15 mL) lime juice
Directions
Step 1
Combine eggs and pepper in a bowl, whisking them together. Heat oil in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring constantly, until the eggs are creamy and softly set, approximately 5 minutes.
Step 2
In a bowl, mash together avocado, lime juice, and a pinch of salt and pepper. Then, assemble the sandwich by layering lettuce, avocado mixture, cucumber, scrambled eggs, and sprouts over the bottom halves of the English muffins. Finally, place the remaining halves of the muffins on top to complete the sandwich. Enjoy your meal!
Tips
Enhance your sprout selection beyond the familiar alfalfa to include a variety of options such as hemp, radish, or pea sprouts. These additions will provide an extra burst of flavor and texture, elevating the deliciousness of your sandwich to new heights!
Nutritional Information (Per serving, 1 of 4):
Calories: 285
- Fiber: 4 g
- Carbohydrates: 27 g
- Sodium: 230 mg
- Cholesterol: 193 mg
- Protein: 14 g
- Sugars: 2 g
- Total Fat: 14 g
- Saturated Fat: 3 g
- Added Sugars: 1 g
- Potassium: 362 mg
