Scrambled Eggs on English Muffin with Avocado & Sprouts | Canyon Bakehouse

Scrambled Eggs on English Muffin with Avocado & Sprouts

Casual eggs scrambled in the pan, then sandwiched with white cheddar, avocado and sprouts on a toasted Honey Whole Grain English muffin.

Ingredients

  • 1 Tbsp. Butter

  • 2 Eggs

  • 1 Canyon Bakehouse Honey Whole Grain English Muffin, toasted

  • 2 Tbsp. Garlic Aioli

  • 2 oz. Shredded White Cheddar

  • ¼ Avocado, sliced

  • Sprouts or Microgreens

Directions

  1. 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.
  2. Transfer the cooked egg onto one half of the English muffin and top with shredded cheddar cheese.
  3. Before assembling the sandwich, prepare the other half of the English muffin with garlic aioli, avocado and sprouts.

 

Difficulty: Easy

Prep: 5 min

Cook: 2 min

Servings: 1

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