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Avocado Egg Breakfast Sandwich

A variation of an old theme, but tasty, and including anti-inflammatory avocado as a key ingredient. No one likes anything drastically different for breakfast as the taste buds are still warming up, but a few subtle flavorings can add a very quick and interesting change to an old favorite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

  • 5 egg(s)
  • 2 tbsp parmesan cheese shredded
  • 1 garlic clove(s) crushed
  • 2 tbsp salsa or dice a small tomato
  • 1 avocado(es) peeled and flesh removed to bowl
  • 2 English muffin whole wheat, sprouted wheat, or spelt

Method
 

  1. Heat approx. 1 Tbsp. olive oil in a skillet on medium low heat while you whisk the eggs in a small bowl.
  2. When eggs are ready and oil hot, pour into skillet and add parmesan and garlic. Keep heat fairly low and stir eggs around a bit as they cook. Put muffins in toaster.
  3. As soon as there is no appearance anymore of "wetness" in the eggs, move skillet off of heat. Top with salsa and stir with spatula.
  4. Smash part of the avocado with a fork onto each muffin half. (It can be chunky.) Top with eggs and press down lightly with palm. Serve with fresh fruit. OTL 2011