Eggland's Egg Breakfast Sandwich
Boost your health at breakfast: substitute turkey bacon for regular bacon or Canadian bacon to cut down on the amount of fat; add nutrient-rich vegetables such as spinach or kale to your scrambles, or as toppings on an egg sandwich; choose more nutritious eggs that provide more vitamins and minerals.
- 1 Teaspoon olive oil
- 2 Eggland’s Best eggs
- 2 whole-grain English muffins, halved
- 2 slices turkey bacon
- 1 avocado, sliced
- ½ tomato, sliced
Heat a small nonstick pan over low heat and add one teaspoon olive oil. When the oil is hot, crack both eggs into the pan. Let cook for 45 seconds undisturbed, until the whites begin to set. Flip both eggs using a rubber spatula, and cook for another 10 seconds. Remove from pan and set aside.
Toast English muffins and set aside. Place turkey bacon on a microwavable plate, and microwave for five minutes or until crispy.
Place sliced avocado on bottom half of English muffins, and smash. Add tomato slices on top. Add over-easy eggs and turkey bacon. Place both tops on sandwiches to close.