This avocado and egg breakfast sandwich comes together quickly and is great for busy mornings. Wrap it up with wax paper, so you can take it on the go.
286 cal Serves 4
Prep time: 0h 10m
Cook time: 0h 8m
Total time: 0h 18m
|1/4 tsp||pepper||1.25 mL|
|1 tbsp||olive oil||15 mL|
|½||ripe avocado, peeled, pitted and sliced||½|
|1 tbsp||lime juice||15 mL|
|1/3 cup||sprouts||75 mL|
|4||whole wheat English muffins, toasted||4|
Whisk together eggs and pepper. In non-stick skillet, heat oil over medium-low heat; pour in egg mixture. Cook, stirring constantly, until eggs are creamy and softly set, approximately 5 minutes.
Toss together avocado, lime juice, and pinch each of the salt and pepper. Layer lettuce, avocado, cucumber, scrambled eggs and sprouts over bottom halves of English muffins. Cap with top halves of muffins.
- Alfalfa sprouts are widely known, but try others, such as hemp, radish, or pea sprouts.
Nutritional information Per serving (1 of 4)
|Total fat||14 g|
|Saturated fat||3 g|
|Added sugars||1 g|
Original source: Avocado and egg breakfast sandwich | Heart and Stroke Foundation, 2022.