Scrambled egg muffin sandwich

At a glance

Preparation time: 15 minutes

Difficulty: Easy

Serves: 2

Ingredients

• 1 tomato*
• ½ small avocado*
• 4 eggs
• Pepper, to taste
• 1 tablespoon oil*
• 2 slices reduced fat cheddar cheese (optional)
• 2 English muffins*, halved, preferably wholemeal or wholegrain if available.

Steps

1. Preheat the oven or grill to 180ºC.
2. Slice tomato and avocado and set aside.
3. Crack the eggs into a bowl and sprinkle with pepper. Use a fork to mix the eggs combining egg yolks and whites.
4. Heat oil in a large frying pan. Wait until the oil sizzles a little then pour in eggs. Using a spatula, gently pull the eggs from the edges of the pan into the centre. Remove the pan from the heat before the egg is completely cooked.
5. Optional step if using cheese: place cheese slices on top of 2 of the muffin halves and grill in the oven for 5 to 8 minutes, or until the cheese has melted.
6. Add avocado slices, scrambled eggs and tomato slices to the muffin halves and then cover with the remaining halves to make sandwiches.

*Tips

• Use any of these cooking oils: olive oil, canola oil, vegetable oil.
• Option to replace English muffin with any bread (preferably wholemeal or wholegrain).
• Option to add additional vegetables to the muffin sandwiches, for example capsicum, spinach, mushroom.
• If you’re looking for some spice, try serving with a drizzle of hot or chilli sauce.