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English Muffin with Eggs, Pesto and Avocado

by on July 20, 2012 in Breakfast, Eggs July 20, 2012 BreakfastEggs
See post on Vicky @AvocadoPesto’s site!
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Level: Easy

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Description

A quick filling breakfast full of flavor.

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

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.

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