Avocado and egg breakfast sandwichPrint

INGREDIENTS

4 eggs

1/4 tsp (1.25 mL) pepper

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

1/3 cup (75 mL) sprouts

4 whole wheat English muffins, toasted

DIRECTIONS

1. Step 1

   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.

2. 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.

NUTRITIONAL INFO
Per serving (1 of 4)