English Muffin Breakfast Sandwich with Avocado, Zucchini and Herbs
This egg sandwich is served in shades of green with avocado, spiralized zucchini and microgreens on our Original English Muffin.
- 1 Canyon Bakehouse Original English Muffin, halved and toasted
- ¼ C. Spiralized Zucchini
- ½ Avocado, smashed
- 1 Tbsp. Fresh Herbs
- Red Chili Flake
- Flaked Sea Salt
- 1 Egg, cooked over easy or over medium
- Spread two toasted English Muffin halves with smashed avocado.
- Assemble the zucchini, avocado and herbs on top of the avocado.
- Garnish with microgreens, red chili flakes and sea salt.
Prep: 5 min
Cook: 0 min