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English Muffin with Eggs, Pesto and Avocado
Submitted by Vicky @AvocadoPesto on July 20, 2012 in Breakfast, Eggs
| Prep Time Cook Time |
Servings 1 | Difficulty Easy |
Ingredients
- 2 whole Eggs
- 2 Tablespoons Basil Pesto
- 1 whole English Muffin, Cut In Half
- ½ ounces, weight Alfalfa Sprouts
- ½ whole Avocado
- 1 dash Lemon Juice
- Salt And Pepper
Preparation Instructions
1. Heat pan over medium-high heat. When hot, add cooking spray and crack eggs into the pan. Cook until almost set, flip eggs over, pushing down on them slightly with a spatula. Cook 1-2 minutes and remove from heat (cook longer if you don’t want the yolk runny at all).
2. Spread 1 tablespoon pesto on each English muffin half. Add alfalfa sprouts, egg, avocado slices, squeeze of lemon juice, salt and pepper.
