Recipes
Avocado and Egg Breakfast Sandwich
For busy mornings, wrap this healthy and satisfying sandwich with parchment or waxed paper, so you can take it on the go.
Serves
4
Prep Time
10 min
Cook Time
8 min
Print RecipeIngredients
- 4 eggs
- ¼ tsp (1.25 mL) each salt and pepper (approx.)
- 1 tbsp (15 mL) olive oil
- ½ ripe avocado, peeled, pitted and sliced
- 1 tbsp (15 mL) lime juice
- 4 lettuce leaves
- 16 slices cucumber
- ⅓ cup (75 mL) sprouts
- 4 whole wheat English muffins, toasted
Instructions
- Step 1
Whisk together eggs, salt 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.
- Step 2
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.
Tips
Alfalfa sprouts are widely known, but try others, such as hemp, radish, or pea sprouts.
Add a drizzle of your favourite hot sauce for a little spice to your morning sandwich.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 286 |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 27 g |
| Fibre | 4 g |
| Sugars | 2 g |
| Protein | 13 g |
| Sodium | 378 mg |
