Healthy Breakfast Sandwich with Egg & Avocado
A quick, satisfying breakfast sandwich: a fluffy microwave egg with melty Swiss and creamy avocado on a toasted, buttered English muffin. Ready in minutes.
Servings: 1 sandwich
Ingredients
- 1 egg
- 1 ½ tsp milk a splash
- 1 slice swiss cheese
- sliced avocado
- 1 english muffin toasted and buttered
- salt and pepper to taste
Instructions
- Whisk the egg with the milk in a buttered, microwave-safe ramekin. Cover with a microwave-safe plate (or plastic wrap) and microwave on high power for 1 minute.
- Place the cheese on top of the egg, then cover with the plate again to let the cheese melt, about a minute.
- Arrange the avocado slices on one half of the English muffin, top with the egg and cheese, and season with salt and pepper.
Notes
Microwave egg trick: A buttered ramekin and a covering plate steam the egg into a perfect round in about a minute.
Don't overcook: The egg keeps cooking from residual heat — pull it just set.
Melt with the lid: Cover again after adding the cheese so it melts without more cooking.
Make it yours: Swap Swiss for cheddar, or add hot sauce or tomato.
Nutrition
Calories: 480kcal | Carbohydrates: 30g | Protein: 18g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 215mg | Sodium: 550mg | Potassium: 350mg | Fiber: 5g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 300mg | Iron: 2mg