This past weekend I had some friends over for drinks, so the next morning I was feeling a little fuzzy and in need of some heavy breakfast food. However, rather than go out and get a greasy bacon egg and cheese on an everything bagel (which I love), I decided to make something for myself at home and save some calories. I had an avocado that I had been meaning to use for something, so I whipped up a Mexican breakfast sandwich that was soooo good!
Avocado Salsa Breakfast Sandwich
- 2 eggs (I used 3, and as you can see only about half fit in the sandwich!)
- 1/4 avocado, cut into thin slices or cubes
- Whole wheat English Muffin (or toast if you prefer)
- 2 tbsp salsa
- 1 tbsp butter (I use Earth Balance organic)
- Shredded cheese, if desired
- Salt and pepper to taste
1.) Cut avocado into small cubes or slices.
2.) Scramble eggs (I add a little milk to make them fluffy), adding cheese if desired.
3.) While cooking eggs, toast an English muffin or bread.
4.) Spread 1 tbsp butter on muffin/toast. Layer eggs and avocado onto toast and top with salsa. Enjoy!
Here’s an article about why it’s important to actually EAT the egg yolks!! I rarely make anything with egg whites, because if I’m going to have an egg, I want the healthy cholesterol and protein too!