Description
A quick and delicious vegetarian breakfast egg sandwich featuring perfectly cooked eggs, melted cheese, fresh avocado, leafy greens, and tomato on whole grain English muffins. This easy-to-make morning treat is packed with flavor and nutrients, perfect for a satisfying start to your day.
Ingredients
Scale
Sandwich Ingredients
- 2 large eggs
- 2 whole grain English muffins
- 1 tablespoon olive oil or butter
- 2 slices cheddar or Swiss cheese
- 1 small avocado, sliced
- 1/4 cup baby spinach or arugula
- 1 small tomato, sliced
- Salt and pepper to taste
- Optional: hot sauce or mayonnaise for extra flavor
Instructions
- Heat the skillet: Warm the olive oil or butter in a non-stick skillet over medium heat to prepare for cooking the eggs evenly.
- Cook the eggs: Crack the eggs into the skillet and cook until the whites are set and the yolks reach your desired doneness, flipping if preferred for over-easy or over-hard eggs.
- Toast the English muffins: While the eggs cook, lightly toast the English muffins until golden brown and slightly crisp.
- Assemble the base with cheese: Place the bottom halves of the toasted English muffins on a plate and layer each with a slice of cheese, allowing the heat from the muffin to melt the cheese slightly.
- Add eggs and fresh vegetables: Place the cooked eggs on top of the cheese, then layer with sliced avocado, baby spinach or arugula, and tomato slices.
- Season and add condiments: Sprinkle salt and pepper over the fillings and add hot sauce or mayonnaise if desired for extra flavor.
- Complete and serve: Top with the remaining English muffin halves and serve immediately for a warm, nutritious breakfast sandwich.
Notes
- For a vegan version, substitute eggs with fried tofu or a plant-based egg alternative.
- Feel free to use any leafy greens or cheese varieties you prefer based on availability.
- This sandwich can be made ahead of time and reheated for convenience.
