Avocado and egg breakfast sandwich

For busy mornings, wrap this satisfying sandwich with parchment or waxed paper, so you can take it on the go
4 servings / 18 min

Prep 10 min / Cook 8 min

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. 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. 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.

 

Tip: Alfalfa sprouts are widely known, but try others, such as hemp, radish, or pea sprouts.

Nutritional info per serving (1 of 4)
  • Calories 286
  • Protein 14 g
  • Total fat 14 g 
    Saturated fat 3 g
    Trans fat 0 g
    Cholesterol 193 mg 
  • Carbohydrates 27 g 
    Sugar 2 g
    Added sugars 1 g
    Fibre 4 g 
  • Sodium 230 mg
  • Potassium 362 mg