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Breakfast Sandwich with Egg, Avocado, Tomato, and Swiss Cheese
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Breakfast Sandwich with Egg, Avocado, Tomato, and Swiss Cheese

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Pam - For the Love of Cooking

Equipment

  • Small skillet
  • Toaster

Ingredients

  • 1 tsp butter or cooking spray
  • 1 egg
  • Cayenne pepper to taste
  • Sea salt and freshly cracked pepper to taste
  • 1 tsp water
  • 1 whole wheat English muffin toasted
  • 1 slice of Swiss cheese
  • 1 slice of tomato
  • 3 slices of avocado

Instructions

  • Heat the butter in a small skillet over medium heat.
  • Crack the egg into the skillet or the egg mold (if using) and season with cayenne, sea salt, and freshly cracked pepper, to taste.
  • Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid. Cook for about 1 minute or until the yolk is clouded over but still soft. Don’t overcook or the yolk will be hard.
  • Toast the English muffin halves in a toaster until golden brown. Lightly butter, if desired.
  • Place the cheese on the bottom half of the English muffin followed by the egg, sliced tomato, and avocado slices; season with sea salt and freshly cracked pepper, to taste. Top with the remaining muffin half.
  • Serve immediately. Enjoy.