Scrambled Eggs on English Muffin with Avocado & Sprouts
1 Tbsp. Butter
1 Canyon Bakehouse Honey Whole Grain English Muffin, toasted
2 Tbsp. Garlic Aioli
2 oz. Shredded White Cheddar
¼ Avocado, sliced
Sprouts or Microgreens
- Melt the butter in a frying pan over medium-high heat and crack the eggs into the pan. Keep the yolks intact while cooking and scrambling the whites. Break the yolks to coat the whites. Cook the scramble for 1 minute more, until it’s set but still moist.
- Transfer the cooked egg onto one half of the English muffin and top with shredded cheddar cheese.
- Before assembling the sandwich, prepare the other half of the English muffin with garlic aioli, avocado and sprouts.
Prep: 5 min
Cook: 2 min