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!

Course Breakfast

Keyword muffin, eggs, english muffin, avocado, toast

Prep Time 5

Cook Time 5

Servings

Calories 360

Ingredients

1 whole grain English muffin (sliced in half)
1 tsp. olive oil
½ 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!

Nutrition