Description
A quick and delicious vegetarian breakfast egg sandwich featuring toasted English muffins layered with creamy avocado, fresh tomato slices, spinach leaves, and perfectly cooked eggs. This easy morning treat is nutritious and ready in minutes, making it perfect for busy mornings.
Ingredients
Scale
Egg and Bread
- 2 eggs
- 2 English muffins
Vegetables
- 1 avocado
- 1 tomato
- Spinach leaves (about 1/2 cup fresh)
Seasoning
- Salt to taste
- Pepper to taste
Instructions
- Toast English Muffins: Toast the English muffins in a toaster or on a skillet until golden brown and slightly crisp, which will add texture and prevent sogginess.
- Cook the Eggs: In a skillet over medium heat, cook the eggs to your preference—scrambled, fried, or poached—ensuring they are fully cooked but still tender.
- Prepare Vegetables: Slice the avocado and tomato into thin, even slices for easy layering and balanced flavor.
- Assemble Sandwich: On the bottom half of each toasted English muffin, layer avocado slices first, then tomato slices, followed by the cooked eggs, and finish with fresh spinach leaves.
- Season: Sprinkle salt and pepper over the assembled sandwich to enhance the natural flavors of each ingredient.
- Serve: Place the top half of the English muffin on the sandwich, serve immediately, and enjoy your nutritious vegetarian breakfast sandwich.
Notes
- For extra flavor, consider adding a slice of cheese or a spread of mustard or mayo.
- Spinach can be substituted with kale or arugula as preferred.
- If you prefer vegan, substitute eggs with tofu scramble or a plant-based egg alternative.
- This sandwich is best eaten fresh to enjoy the contrast of textures and flavors.
- To speed up prep, slice avocado and tomato the night before and store in airtight containers with a little lemon juice to prevent browning.
