Avocado, Egg and English Muffin Sandwich

Avocado, Egg and English Muffin Sandwich

Summer days are long but fleeting, aren’t they? I got lost in a surprise freelance project this week and let too many days slip by since my last post. I’m afraid I haven’t gained any insights during my busy days, but I can ramble on for a minute about random life stuff if you have a minute to kill. It is Friday, after all.


Let’s see, I watched a few YouTube videos on how to parallel park a few days ago. Now I can finagle my way into a spot on my first try. Victory! I splurged on fancy mascara that I heard about on Joy the Baker’s podcast with Tracy Shutterbean, which is my go-to source for “totally important, unimportant things.” Joy and Tracy also turned me onto The Skimm, which is now my favorite news source. In other enthralling personal news, I have developed acute adult-onset root beer cravings. I hated root beer until a couple of months ago and now I can’t get enough of it. Lastly, I still haven’t learned to like runny yolks—actually, I could tolerate them when my ex cooked them just so, but I haven’t been able to stomach a runny yolk in months. So here we are, with a scrambled egg-stuffed muffin for one. Whew.

dog begging

The scrambled egg muffins you see here are yet another stroke of Deb genius. I saw the cooking method on A Cup of Jo last year and somehow didn’t get around to trying them until this week. Deb serves scrambled egg muffin sandwiches to her adorable son, but I wouldn’t hesitate to serve them to runny yolk-averse individuals or adults in general. They are positively scrumptious.

This egg cooking technique is so quick, your egg will be ready by the time your muffin pops out of the toaster. You can pile up your sandwiches high with veggies like I did here, or simplify with fewer stuffings. I definitely think cheese should be involved, as well as hot sauce and avocado. Chives and cheddar would be good egg stuffings, too. Feta, spinach and roasted red pepper would be a nice alternative combo. You really can’t go wrong with goat cheese or cream cheese anything, if you ask me.

how to make scrambled egg sandwichsmashed avocadocookie and coffeeAvocado, Egg and English Muffin Sandwich Recipe

Avocado, Egg and English Muffin Sandwich
5.0 from 3 reviews
Recipe type: Breakfast
Cuisine: Haute
Prep time: 
Cook time: 
Total time: 
Serves: 1
The best veggie egg sandwich you'll ever have, seriously. Feel free to change up the toppings or just skip a few.
  • 1 whole wheat English muffin, sliced in half
  • 1 egg
  • ½ teaspoon milk or water
  • sea salt
  • cooking oil spray, or 1 to 2 teaspoons butter/oil
  • several small slices of Monterey Jack cheese (or any other cheese, sliced/shredded/crumbled)
  • hot sauce (like Cholula)
  • ½ avocado, mashed
  • sliced red onion
  • small handful arugula or sprouts
  • sliced tomato or roasted red pepper
  • thinly sliced cucumber
  1. Toast your sliced muffin. Heat a 9 to 10-inch non-stick skillet or well-seasoned cast iron skillet over medium. Scramble the egg with the milk/water and a pinch of salt.
  2. Once the skillet is hot, spray it with an ample amount of cooking spray (or melt butter in the pan or brush it with oil). Pour in the scrambled egg and immediately swirl the egg in the bottom of the pan to make an even layer, like you would for a crepe. Immediately place your cheese in the center of the egg mixture as shown. Add a few dashes of hot sauce. Once the egg is set enough to fold over onto itself with a spatula (this could take 30 seconds to 1 minute), fold each side over the middle until you have a cute little egg and cheese envelope. Let it cook for another 30 seconds, then transfer it to a plate.
  3. Top each toast halve with avocado. Place the cooked egg on one side. Top with cucumber, tomato, arugula, red onion and top with your other piece of toast. Enjoy.
Recipe adapted from Deb's recipe for The Best Egg Sandwich You'll Ever Have, via A Cup of Jo.
Make it tomato free:[/b] Go for the roasted red pepper to add to your sandwhich instead of the sliced tomatoes.
Make it dairy free: Skip out on the cheese, and use water to mix with your eggs instead of the milk.


  1. says

    I LOVE breakfast sandwiches, and I’ve been meaning to make them at home. Each time I see them priced for $12 (the going rate in SF), my jaw drops at the same time that my mouth waters. Thanks for the inspo! I’m making these this weekend :)

    • says

      Twelve dollars for a breakfast sandwich?! Oh my. Hope you enjoy this homemade version just as much as the overpriced restaurant sandwiches!

  2. says

    I love the perfect way your scrambles eggs are folded! Also, runny yolks are overrated sometimes and you don’t need that silly boy anyways!!!

  3. Annie Harrier says

    I love your blog! I am the queen of egg/vege samiches! Of course I sometimes add some canadian bacon… but don’t hold that against me! One of my favorite savory addition is a quickly sauteed pile of swiss chard! My daughter and I are on a swiss chard kick! So we have it at least twice a week!
    You should come to Denver – lots of fun, cool, health oriented young people live here! I work at a wonderful hospital that has lots of handsome men just waiting for a smart nice girl like you!
    Keep your awesome recipes coming! Loved the Kale salad too!

    • says

      Thanks for your comment, Annie! I don’t blame you for adding Canadian bacon (don’t tell, but I love bacon). I’m actually visiting a friend in Denver next month. We’ll see!

  4. says

    Thanks for passing on the egg method – I hadn’t seen it and it really looks perfect, particularly for my toddler as well. I can’t pass up a runny yolk myself. Also the styling here just has the best, most relaxed feel.

    • says

      You’re welcome, Sarah! I think these English muffin sandwiches would be great with fried egg in the middle. Someday I’ll learn to like those runny yolks.

  5. says

    I’ve also become a big fan of The Skimm, which is great for my because I tend to avoid political news in favor of arts/culture/opinion pieces. The egg technique looks great! I’ll have to try it.
    Also, what kind of dog is that? It looks like a Catahoula Leopard Dog mix…

    • says

      Cookie is a mystery mutt, so I’m not sure. She’s so small (18 pounds) that I don’t know if she could be part Catahoula, but you’re right, she sure looks like one.

  6. says

    I love the sound of that cheese-stuffed egg envelope. Mmm, meltingly delicious cheese, oozing out of soft egg… heaven in a sandwich. It’s been way too long since I’ve read ‘Cookie + Kate’. I suddenly remembered what I was missing this morning and now I have all of your archives to read through! Hope that you are doing well lovely (Cookie is the sweetest). xx

  7. says

    Perfect summer breakfast (or lunch)! I HATE parallel parking and I live in a place where it is completely necessary. I’m so bad that a lot of times I don’t drive. If my car is in a spot I keep it there as long as possible!

  8. says

    This recipe is a collection of my favorite ingredients… and the good part is that my dog is not very interested in vegetarian food, except maybe for the egg part ;)

    • says

      Ha, Cookie even begs for kale! She loves all kinds of food. I’ve realized a lot of my recipes lately have featured tomatoes and avocado, but why stop? They’re my favorites!

  9. says

    These are definitely the kinds of meals I’ve been making lately, amidst hot and busy summer days. I’ve been loading them with local heirlooms and basil, which has made simplicity so wonderful!

    • says

      I wish I could find heirloom tomatoes around here! Apparently the growing season was very short this year. Glad to hear you’re taking full advantage of yours. :)

  10. Ms. Morgan Leigh says

    I love making egg sandwiches with that method because it’s so quick! I’m going to have to try it loaded up with the veggies. Also, I’m loving the Cookie heavy post!!

  11. Grace says

    Definitely about to watch all of the parallel parking videos. I just got a car again for the first time in a good 5+ years and it has manual steering which makes turnin the wheel to park a nightmare. Soon, with your youtube tips, I’ll be a pro. So, thanks for that. Also, this sandwich looks fab. And Cookie was a great addition to this post!

  12. says

    Lovely technique with egg and cheese! This envelopes everything I love on a breakfast sandwich :) I will be saving this recipe for a relaxing Sunday morning! And that shot Cookie? Too cute!

  13. Morgan says

    I recently discovered that a bakery near my house makes English muffin bread. It’s crazy delicious, so I’m excited to make an avocado and egg sandwich with it! I haven’t had a whole lot of luck with omelets, so I’m curious to see how I’ll do with this egg technique.

    • says

      Oh, I’d love to try freshly baked English muffins! Lucky you. I hope the egg technique turned out well for you. If I can do it, I know you can, too!

  14. says

    This was our very late Labor Day weekend Sunday brunch, with Swiss slices and minced jalepeño (and bacon on the site). So good, and eye-opening, too: here I thought I knew all the egg sandwich tricks. Not so!

    • says

      Hey Cara! So glad to hear that you enjoyed this egg sandwich trick. I need to branch out! Egg, swiss and jalapeño (and bacon!)… I’m filing that flavor combination away for later. :)

  15. Jane says

    I stumbled upon your blog recently, saw this recipe two days ago, got the ingredients yesterday, made it a little while ago and LOVED it. So yum. I left out the onions and hot sauce because GERD is a bear and I’m out of Zantac, but it was scrumptious nonetheless.

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