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.
|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|
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.