The best breakfast sandwich you’ll ever have, seriously. These quick egg sandwiches are great for lunch and dinner, too. Feel free to change up the toppings. Recipe yields 1 sandwich; cook one egg at a time and assemble sandwiches as needed.
Ingredient:
1 whole wheat English muffin, sliced in half and toasted (or two fairly small slices of bread, toasted)
2 teaspoons mayonnaise
½ ripe avocado, mashed
Salt and freshly ground black pepper
1 large egg
½ teaspoon water
1 teaspoon butter or olive oil
2 small slices of cheddar or Monterey Jack cheese (about ½ ounce, any other melty cheese will do)
1 slice of ripe red tomato, if tomatoes are in season (optional)
Thinly sliced red onion
Several dashes of hot sauce (like Tabasco or Cholula)
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