Egg and Avocado Whole Wheat English Muffin Sandwich

Ingredients

• Whole wheat English muffin 1 piece
• Eggs 3 large
• Avocado 0.5 medium
• Spinach 0.5 cup
• Olive oil 1 tsp

Method

1. Prepare Ingredients. Gather all your ingredients. Rinse the fresh spinach under cold water and pat dry with a clean towel or paper towel. Slice the avocado in half, remove the pit, and scoop out half of the flesh into a small bowl.
   Tip: Use a spoon to gently scoop out the avocado to avoid damaging the flesh.
2. Toast the English Muffin. Split the whole wheat English muffin in half with a knife. Toast both halves in a toaster or toaster oven until golden brown and slightly crisp, about 2-3 minutes.
   Tip: Toasting enhances the texture and flavor of the muffin, preventing it from becoming soggy.
3. Cook the Spinach. Heat half the olive oil (about 0.5 tsp) in a non-stick skillet over medium heat. Add the spinach and sauté for 1-2 minutes until wilted but still bright green. Remove the spinach from the pan and set aside.
   Tip: Cook spinach quickly to retain its nutrients and vibrant color.
4. Cook the Eggs. Add the remaining 0.5 tsp of olive oil to the skillet and heat over medium. Crack the 3 eggs into the pan and cook them sunny-side up or to your preferred doneness. Season with a pinch of salt and pepper if desired.
   Tip: Cook eggs gently on medium heat to avoid browning the whites too much.
5. Assemble the Sandwich. Spread the mashed avocado evenly over the toasted English muffin halves. Layer the sautéed spinach on one half, then place the cooked eggs on top. Close the sandwich with the other half of the muffin.
   Tip: Mash the avocado with a fork for a creamy texture that spreads easily.

Pro tips

• For extra flavor, add a pinch of black pepper or red pepper flakes to the avocado before spreading.
• Use a non-stick skillet to cook eggs easily without sticking or breaking.