Breakfast Sandwich with Egg, Avocado, Tomato, and Swiss Cheese
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Breakfast Sandwich with Egg, Avocado, Tomato, and Swiss Cheese
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 tsp butter or cooking spray
- 1 egg
- cayenne pepper to taste
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 tsp water
- 1 whole wheat English muffin toasted
- 1 lice swiss cheese
- 1 lice tomato
- 3 lices avocado
Instructions
- Heat the butter in a small skillet over medium heat.
- Crack the egg into the skillet or the egg mold (if using) and season with cayenne, sea salt, and freshly cracked pepper, to taste.
- Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid. Cook for about 1 minute or until the yolk is clouded over but still soft. Don’t overcook or the yolk will be hard.
- Toast the English muffin halves in a toaster until golden brown. Lightly butter, if desired.
- Place the cheese on the bottom half of the English muffin followed by the egg, sliced tomato, and avocado slices; season with sea salt and freshly cracked pepper, to taste. Top with the remaining muffin half.
- Serve immediately. Enjoy.
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