Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 1 large egg
- 2 tablespoons of homemade or refrigerated basil pesto
- 1 whole-wheat english muffin, split and toasted
- 2 ounces sliced avocado(about 6 slices)
- 3/4 cup mircrogreens, arugula or chopped baby spinach
- 1/4 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper
Preparation
- Heat oil in a small nonstick skillet over medium heat until shimmering, about 30 seconds. Carefully crack egg into the pan, cook, undisturbed, until the white is fully set and crispy edges form, 3 to 5 minutes. You may cover with a lid for a minute or two to cook the yoke.
- Toss microgreens, lemon zest, lemon juice, salt and crushed red pepper together in a small bowl.
- Spread 1 tablespoon pesto into each muffin half. Shingle avocado slices on top of 1 muffin half. Place the egg on top of the avocado; top with the microgreen mixture. Top with the remaining muffin half, pesto-side down.
Categories
- Breakfast
- MHealthy