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.
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.
Avocado, Egg and English Muffin Sandwich
- Prep Time: 10 mins
- Cook Time: 2 mins
- Total Time: 12 minutes
- Yield: 1
- Category: Breakfast
- Cuisine: Haute
The best veggie egg sandwich you’ll ever have, seriously. These egg sandwiches are great for breakfast, lunch or dinner. 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
- 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.
- 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.
- 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: 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.