Tuesday, May 19, 2015

California Breakfast Sandwich

Let me tell you what...this California Breakfast Sandwich is not only good for you, but seriously flavorful. It's been raining the past few days and I needed something that reminded me of warm weather. This sandwich did the trick! So grab yourself a tall glass of bright sunny orange juice with this sandwich for a great start to your day!

California Breakfast Sandwich
Servings: 1
  • 1 Whole Wheat English Muffin-toasted
  • 1/2 tablespoon Basil Pesto
  • 1 Egg
  • 1/8 cup shredded Monterey Jack Cheese
  • 2 slices Tomato
  • 1 teaspoon Lemon Juice
  • 3 slices Avocado
Heat a non-stick skillet over medium-low heat, spray with non-stick cooking spray. Fry the egg on one side for 1-2 minutes until set and then flip to the other side. Top with shredded Monterey jack cheese. Continue cooking the egg for 1-2 minutes until desired doneness and the cheese has melted.
Meanwhile, spread the basil pesto on both halves of the whole wheat English Muffin and toss the avocado slices with the lemon juice. Assemble the sandwich by placing the cheesy fried egg on bottom half of the basil pesto covered English muffin, followed by the tomato and avocado slices and sandwich it with the top of the English muffin.

Originally on The Girly Girl Cooks

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