Hearty and Healthy English Muffin breakfast, inspired by flavours of Mexico. Add jalapenos / chillies if desired.
***For the "get up and go" version, don't divide the egg into two parts and form a sandwich.
|1||scallion, chopped finely|
|1 tbsp||canned black beans|
|4||slices of tomato|
|1/2 ripe avocado|
|1 tbsp||sour cream|
|a few fresh cilantro leaves|
|1 tbsp||grated cheese of your choice|
Dice the scallion.
Peel the 1/2 avocado and slice thinly.
Wash and dry cilantro leaves.
Beat the egg with a tsp of water until fluffy. Add a pinch of salt and the scallions and beat a little more.
Heat up a little olive oil in pan. Pour in the egg and start toasting the English Muffin. Once the egg starts to cook, divide the egg into two pieces (one for each half of the English muffin). Flip over. Throw a bit of the cheddar cheese on each piece and remove from heat.
After the muffin is toasted, place a piece of egg scallion omelette on each half. Sprinkle black beans over the halves.
Next, layer with avocado, then tomato, sour cream, salsa. Top off cilantro and you're good to go!
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