Delicious english muffin with eggs, avocado and pesto make for the perfect breakfast on your weekends.
It’s always hard to go back to work after a long weekend, made even harder when you take an extra day off and turn it into a 4 day weekend. And even harder when you’ve been having this for breakfast for the last few days and now need to downgrade back to plain old hard boiled eggs at your work desk.
To be fair I suppose I could recreate this on a week day but frankly there’s nothing more important than sleep at 7am. I would seriously do my make up the night before if I knew I could sleep peacefully and wake up with eye liner and mascara in place. Since that’s not the case, to maximize sleep I make my breakfast and lunch the night before and apply my make up the morning of.
And so I wait for the upcoming Saturday when I can have this for breakfast again….
Overall this is easy to make and put together and the combination of flavors is great – toasted english muffin, smooth avocado, slighty gooey egg, garlicy pesto and fresh alfalfa -hmmm…. delicious.
A quick filling breakfast full of flavor
5 mins Prep Time
10 mins Cook Time
- 1 english muffin, sliced in half and toasted
- 2 eggs
- 2 tablespoons
- basil pesto
- 1/4-1/2 avocado, sliced
- lemon juice
- salt, pepper,
- 1/2 ounce alfalfa sprouts
- cooking spray
- Heat pan over medium-high heat. When hot add cooking spray and crack eggs into the pan. Cook until almost set, flip eggs over, pushing down on them slightly with a spatula, cook 1-2 minutes and remove from heat (cook longer if you don't want the yolk runny at all) .
- Spread 1 tablespoon pesto on each english muffin half. Add alfalfa sprouts, egg, avocado slices, squeeze of lemon juice, salt and pepper.