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.
