Avocado and egg breakfast sandwich
This avocado and egg breakfast sandwich comes together quickly and is great for busy mornings. Wrap it up with wax paper, so you can take it on the go.
This recipe has been adapted to include Health Canada’s safe recipe style guide.
286 cal
Serves 4
Prep time
0h 10m
Cook time
0h 8m
Total time
0h 18m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. Gently rinse lettuce leaves, cucumber and avocado under cool running water before preparing these ingredients. -
Step 2
Whisk together eggs and pepper. In non-stick skillet, heat oil over medium-low heat; pour in egg mixture. Cook, stirring constantly, until eggs are creamy and softly set, approximately 5 minutes. -
Step 3
Mix together avocado, lime juice, and a pinch each of salt and pepper. Layer lettuce, avocado mixture, cucumber and scrambled eggs over bottom halves of English muffins. Cap with top halves of muffins.
Nutritional information
Per serving (1 of 4)
- Calories
- 286
- Protein
- 14 g
- Sodium
- 230 mg
- Potassium
- 362 mg
- Total fat
- 14 g
- Saturated fat
- 3 g
- Cholesterol
- 193 mg
- Carbohydrates
- 27 g
- Fibre
- 4 g
- Sugars
- 2 g
- Added sugars
- 1 g
