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Breakfast Sandwich with Egg, Avocado, Tomato, and Swiss Cheese

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1
Course: Breakfast
Cuisine: American

Ingredients

  • 1 tsp butter or cooking spray
  • 1 egg
  • cayenne pepper to taste
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 tsp water
  • 1 whole wheat English muffin toasted
  • 1 lice of Swiss cheese
  • 1 lice of tomato
  • 3 lices of avocado

Instructions

    Cup of Yum
  1. Heat the butter in a small skillet over medium heat.
  2. Crack the egg into the skillet or the egg mold (if using) and season with cayenne, sea salt, and freshly cracked pepper, to taste.
  3. 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.
  4. Toast the English muffin halves in a toaster until golden brown. Lightly butter, if desired.
  5. 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.
  6. Serve immediately. Enjoy.