It’s May!
Oh, and May is National Egg Month!
We love eggs around this house. My kids go crazy for eggs.
When I was growing up the only way I ever ate eggs was scrambled. So when I met The Man he introduced me to what he calls the “dip egg.”
It’s an egg cooked whole, on a hot skillet for just a couple minutes, flipped once. Leaving the yolk runny and perfect for dipping with toast.
And that’s how my kids enjoy it.
This is how I enjoy it…
Such a quick and easy breakfast, or lunch, or dinner, or snack… whatever floats your boat.
Crack an egg onto a hot skillet.
Sprinkle with fresh cracked pepper and salt.
Carefully flip after just a minute or two, and sprinkle the other side with more salt and fresh pepper.
Toast up an English muffin and add a little butter.
I love spinach so I adorned this sandwich with a little fresh organic spinach leaf.
Slice up some fresh avocado, and throw that on top.
Grate some fresh Parmesan cheese on top and maybe just a little more salt and pepper. {couldn’t hurt}.
And there you have it!
Enjoy with a fork, or pick it up and stuff it in your mouth.
Both are completely respectable choices.
How do you prefer your eggs?
Open Faced Egg and Avocado Sandwich
Ingredients
- 1 egg
- 1 English muffin toasted
- 1 tsp butter
- 1 tbsp spinach, optional
- 1/4 avocado, sliced
- fresh Parmesan cheese, optional
- salt and pepper
Instructions
- Heat a skillet over medium heat and coat with cooking spray. Crack one egg onto skillet and sprinkle with salt and pepper to taste. After about 1-2 minutes (depending on how runny you want the egg) carefully flip the egg over. Sprinkle again with salt and pepper, remove from heat after another 45 seconds to 1 minute.
- To assemble sandwich:
- Place toasted English muffin on plate, layer with spinach (optional), egg, avocado slices, then grate on some fresh Parmesan (optional). Enjoy!
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