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.
1 whole wheat English muffin, sliced in half and toasted (or two fairly small slices of bread, toasted)
2 teaspoons mayonnaise
1/2 ripe avocado, mashed
Salt and freshly ground black pepper
1 large egg
1/2 teaspoon water
1 teaspoon butter or olive oil
2 small slices of cheddar or Monterey Jack cheese (about 1/2 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)
Small handful arugula or sprouts
To prepare your sandwiches,
Heat a medium non-stick skillet or well-seasoned cast iron skillet over medium-high heat. In a bowl, scramble the egg with the water, a little pinch of salt and some pepper.
Once the skillet is hot, add a pat of butter and swirl the pan to coat the bottom. Pour in the scrambled egg and immediately swirl the egg in the bottom of the pan to make an even layer.
Immediately place your cheese in the center of the egg mixture as shown. Once the egg is set enough to fold over onto itself with a spatula (this could take 30 seconds to 1 minute), fold one side over the middle, then the opposite side over the middle. Repeat with the other two sides so you have a cute little egg and cheese envelope. Let it cook for another 15 to 30 seconds, until it’s set enough that you can transfer it to a plate.
Place the cooked egg on the mayo-covered bun. Top with a slice of tomato, if using. Add with several slices of red onion, a few dashes of hot sauce, and a little handful of arugula. Top it with the remaining bun, avocado side down.
To slice it in half, insert a sharp knife into the center of the sandwich, and slice across to one edge. Repeat in the opposite direction. Serve warm! If you’re making more sandwiches, reduce the stove temperature from medium-high to medium, as the pan only gets hotter the longer it’s on the stove.
Make it gluten free: Use gluten-free English muffins or slices of toasted gluten-free bread.
Change it up: You can replace the mayonnaise with additional mashed avocado, if preferred. An alternative flavor combination that would be good? Try feta cheese, spinach instead of arugula, and a slice of roasted red pepper.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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