This may be my new favorite breakfast sandwich. What’s not to love about a crispy English muffin with creamy avocado, a slice of tomato, Swiss cheese, and an easy over egg. The yolky egg and gooey melted cheese made this sandwich extra special. I used my new egg ring to make the egg the perfect size for the English muffin. This sandwich may be a bit messy to eat but it’s worth it! I’ll be having this breakfast sandwich again tomorrow morning and I can’t wait!
Heat the cooking spray in a small skillet over medium heat. Crack the egg into the egg mold and season with cayenne, sea salt, and freshly cracked pepper, to taste. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over but still soft. Don’t over cook or the yolk will be hard.
Toast the English muffin. Place the cheese on the bottom half of the English muffin followed by the egg, sliced tomato, and avocado slices; season with sea salt and freshly cracked pepper, to taste. Top with the remaining muffin half. Serve immediately. Enjoy.
This is actually great for any meal! YUM!
That egg mold is nifty! Great looking breakfast sandwich, Pam!
there is absolutely nothing not to love about it from my view.
I found mine in a local kitchen gadget store. I am sure you can find them at Amazon.com but I am not sure if they ship to Canada. Sorry, I am not much help!
What a delicious looking sandwich. Looks attractive also.
melty cheese, busted yolk, AND avocado? best sandwich ever!
I LIVE for breakfast sandwiches and this is totally going to hit the spot this week!