This is a fast and easy recipe that makes you feel the “good” type of full. You know what I’m talking about. You’re not bloated, you’re just content! While you will crave this every now and then, you won’t mind because it’s quite healthy all the while being delicious. This is for one serving (perhaps a bit more), so alter the ingredients accordingly to your number of guests.
Egg and Avocado Open-Faced Sandwich
Ingredients
(per plate)
1 Avocado
2 slices of Tomato
2 slices of Swiss Cheese (or your favorite Cheese)
1/4 slice of Bell Pepper (or thick enough to contain the egg)
2 Eggs
Salt & Pepper
Butter
Ham or bacon- sliced or crumbled (optional)
Instructions
Slice your English muffin in half.
Peel and take the pit out of the avocado. Mash it with a fork or a potato masher.
Prepare the other ingredients (slice and leave to the side).
In a pan over medium-low heat, melt a bit of butter and coat the pan. Place the bell pepper slices in the pan- they will be the rings that hold the eggs in. Crack the eggs into the pepper slices and allow them to cook. After about 2 minutes, place the slices of cheese over the eggs and bell pepper and allow it to melt for about 3 more minutes. The eggs should be in the pan cooking for just around 5 minutes in total. Once they are cooked to your liking, remove them from heat.
While the eggs are cooking or cooling, toast your English muffin halves and butter each one. If you decided to use ham or bacon, you can put a layer of it on the muffin now. Spread a layer of the mashed avocado on each half, add a slice of tomato, and then place the pepper and egg ring on top.
If the cheese isn’t melted to your liking, or you want the entire sandwich to be warm, you can place it in the oven on broil for a few seconds- just make sure to keep your eye on it!!! You can also garnish it with bacon crumbs if you love bacon as much as I do.
Season with salt and pepper and serve with a side of fruit.
Enjoy!
Reblogged this on Joanna the Montrealer.