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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.

(Courtesy of the Heart and Stroke Foundation of Canada) 

INGREDIENTS

4 eggs

1/4 tsp (1.25 mL) pepper

1 tbsp (15 mL) olive oil

½ ripe avocado, peeled, pitted and sliced

1 tbsp (15 mL) lime juice

4 lettuce leaves

16 slices cucumber

1/3 cup (75 mL) sprouts

4 whole wheat English muffins, toasted

DIRECTIONS

1. Step 1

   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.

2. Step 2

   Toss together avocado, lime juice, and pinch each of the salt and pepper. Layer lettuce, avocado, cucumber, scrambled eggs and sprouts over bottom halves of English muffins. Cap with top halves of muffins.

NUTRITIONAL INFO
Per serving (1 of 4)

1. Step 1

   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.

2. Step 2

   Toss together avocado, lime juice, and pinch each of the salt and pepper. Layer lettuce, avocado, cucumber, scrambled eggs and sprouts over bottom halves of English muffins. Cap with top halves of muffins.