Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, avocado and egg open faced english muffin. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Avocado and egg open faced English muffin is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Avocado and egg open faced English muffin is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have avocado and egg open faced english muffin using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Avocado and egg open faced English muffin:
- Take 2 eggs
- Get Half an avocado
- Prepare 1 English muffin
- Prepare 2 slices tomato, thin
- Make ready Salt free seasoning
- Prepare 1 pinch basil
My adult taste buds have evolved, and I modified the recipe for dinner tonight When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Nothing can beat them straight off the griddle or gently toasted. Used as a base for a vegan eggs benny Toast and top with your favourite toast toppings (avocado, grilled tomatoes, mushrooms etc). Open Face Avocado, Roasted Portobello and Fried Egg Sandwich Hot Eats and Cool Reads.
Steps to make Avocado and egg open faced English muffin:
- Boil eggs. For this recipe I like them medium boiled. Place eggs in boiling water for about 6-7 minutes. Remove and immediately put in ice bath.
- While boiling eggs, toast English muffin.
- Slice avocado into medium pieces.
- Slice 2 slices of tomato, thin.
- When eggs cool, peel and slice.
- Place tomato and avocado on English muffin. Top with egg slices.
- Season with salt free seasoning and basil. Enjoy!
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