English Muffin Egg and Avocado Toast
This quick, nourishing and protein-packed breakfast starts with creamy mashed avocado on a toasted English muffin and topped with an egg to fill you up for a busy day ahead! Easy and versatile, this recipe is designed to feed one but can be doubled or tripled to feed more. It’s wholesome, hearty and ready in minutes!
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Servings: 1
Ingredients
- 1 whole grain English muffin (sliced in half)
- 1 tsp. olive oil
- ½ small avocado
- 1-2 eggs
- 1-2 Tbsp. shredded low fat cheese
- Salt/pepper to taste
- sliced green onion (optional)
Instructions
- Heat a small pan with a lid over medium-low heat. Add olive oil.
- While pan is heating, toast whole grain English muffin halves in a toaster.
- Remove toasted muffin and spread avocado on the top of each half, using a fork to “mash” the avocado to your desired level of smoothness.
- Prepare your eggs as desired. We recommend scrambled or over easy.
- Top your avocado toast with prepared egg and add shredded cheese while hot. Top with salt/pepper to taste and optional green onions. Enjoy!
Notes
- Look for a whole grain English muffin that has zero added sugars and at least 3 grams of fiber per serving.
- Can sub whole grain bread slices or bagel for a fun twist!
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