Avocado and egg breakfast sandwichPrint

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.

(Courtesy of the Heart and Stroke Foundation of Canada



  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.

Per serving (1 of 4)

Calories 286
Protein 14 g
Sodium 230 mg
Potassium 362 mg
Total fat 14 g
Saturated fat 3 g
Cholesterol 193 mg
Carbohydrates 27 g
Fibre 4 g
Sugars 2 g
Added sugars 1 g