Description
A delicious and nutritious veggie breakfast sandwich featuring a toasted whole wheat English muffin, creamy avocado, a perfectly folded cheesy scrambled egg, fresh tomato, red onion, hot sauce, and peppery arugula. Quick to make and customizable for dietary preferences.
Ingredients
Scale
Sandwich Base
- 1 whole wheat English muffin, sliced in half and toasted (or two small slices of bread, toasted)
- 2 teaspoons mayonnaise
- 1/2 ripe avocado, mashed
- Salt and freshly ground black pepper, to taste
Egg and Cheese
- 1 large egg
- 1/2 teaspoon water
- 1 teaspoon butter or olive oil
- 2 small slices cheddar or Monterey Jack cheese (about 1/2 ounce, any melty cheese will do)
Toppings
- 1 slice ripe red tomato (optional, if tomatoes are in season)
- Thinly sliced red onion, a few slices
- Several dashes of hot sauce (e.g., Tabasco or Cholula)
- Small handful of arugula or sprouts
Instructions
- Prepare the Muffin: Spread 2 teaspoons of mayonnaise over the lower half of the toasted English muffin. Spread the mashed avocado over the other half and season with a few dashes of salt and freshly ground black pepper.
- Scramble the Egg: Heat a medium non-stick or well-seasoned cast iron skillet over medium-high heat. In a bowl, whisk together 1 large egg, ½ teaspoon water, salt, and pepper to taste.
- Cook the Egg: Add 1 teaspoon of butter to the hot skillet and swirl to coat the bottom. Pour in the egg mixture and immediately swirl to create an even layer across the pan.
- Add Cheese and Fold: Place the cheese slices in the center of the egg. Once the egg is set enough to fold—about 30 seconds to 1 minute—fold one side over the middle, then the opposite side over the middle, repeating with the remaining two sides to form a neat egg and cheese envelope. Cook for another 15 to 30 seconds until fully set.
- Assemble the Sandwich: Place the cooked egg on the mayonnaise-covered muffin half. Top with a slice of tomato if using, a few slices of red onion, several dashes of hot sauce, and a small handful of arugula or sprouts. Top with the avocado-spread muffin half, avocado side down.
- Serve: For slicing, insert a sharp knife into the center of the sandwich and slice across to one edge, then repeat in the opposite direction. Serve warm. If making multiple sandwiches, reduce the heat to medium to prevent the pan from getting too hot.
Notes
- Make it dairy free by omitting the cheese entirely.
- For gluten free, use gluten-free English muffins or toasted gluten-free bread.
- Swap mayonnaise with more mashed avocado for a creamier texture.
- Try alternative flavor combos such as feta cheese, spinach instead of arugula, and roasted red pepper slices for variation.
- Use olive oil instead of butter for a dairy free option.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 195 mg
