Egg Sandwich Extraordinaire

I make this for Sunday brunch or for a quick, yummy dinner when I need something nourishing and healthy. The ingredients are easily found, and it’s really simple to make. Play around with different garnishes: instead of avocado, sometimes I’ll use pesto or olives.

Ingredients Amount
Eggs, fried sunny-side up 2
Whole wheat English muffin (whole wheat) Or two pieces of whole grain bread, toasted
Small avocado, thinly sliced 1/2
Fresh salad greens To taste
Small, ripe tomato, thinly sliced 1
Freshly grated parmesan cheese About 1 Tbsp
Salt and Pepper To taste

Directions

I layer the ingredients like this, but do it anyway you like:

Layer the plate with bed of greens. Place toasted muffin face up and then layer with 1 or 2 slices of tomato. I then drape each egg, sunny side up, over each. I grate a little bit of fresh parmesan, maybe just ½ tablespoon over each egg, and sprinkle lightly with fresh ground pepper and sea salt. The avocado goes last, and voila! You have a lovely, healthy, hearty meal full of color and nutrition.

I enjoy this with a large glass of orange juice or warm cup of tea.

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