Veggie Breakfast Sandwich Recipe

INGREDIENTS – 1 whole wheat English muffin, sliced in half and toasted (or two fairly small slices of bread, toasted) – 2 teaspoons mayonnaise – ½ ripe avocado, mashed – Salt and freshly ground black pepper – 1 large egg – ½ teaspoon water – 1 teaspoon butter or olive oil – 2 small slices of cheddar or Monterey Jack cheese (about ½ 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 sprout

INSTRUCTIONS 1. To prepare your sandwiches, spread the mayonnaise over the lower half of your toasted muffin. 

Spread the mashed avocado over the other half, and sprinkle it with a few dashes of salt and pepper.

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 and a few dashes of salt and 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.

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 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.