Avocado and Scrambled Egg Open-Faced Sandwich |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Great sandwich for breakfast or brunch. I've only made these on English muffins, so am unsure how well they would do with regular bread. I personally like to use a blend of jack/cheddar cheese but have found that swiss makes for a nice change on occasion. Ingredients:
2 english muffins |
3 eggs |
3 tablespoons milk |
1 avocado, peeled, pitted and cubed |
1/4 cup salsa (this is an estimate, add more or less according to taste) |
1/4 cup monterey jack cheese or 1/4 cup cheddar cheese, shredded |
1 pinch dried red chili |
Directions:
1. Split and toast English muffins. Spread each half with salsa and then top with avocado cubes. Keep warm.
2. Lightly coat a frying pan with cooking spray and scramble eggs with milk and chilis. Do not overcook.
3. Top English muffin halves with eggs, sprinkle with cheese.
4. Place under the broiler just long enough to melt cheese.
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