Breakfast Sandwich 2 Ways
Two tasty breakfast sandwiches to match your morning mood: one made to savour on slow, easy mornings, and the other designed for those days when you need a delicious, quick option! Recipe by Ashlen Leonard (@allnutritionkitchen).
- Prep time: 5 min
- Makes: 1 sandwich
- Cook time: 2 to 5 min
Nutritional Information
Ingredients
- 1
- toasted sourdough English muffin
- 1/2
- Avacado
- 2-3
- tomato slices
- handful of fresh arugula
- 1 tsp
- mayonnaise
- salt and pepper, to taste
- Sandwich 1:
- 1
- Naturegg Omega 3 egg
- 1 tsp
- chili oil
- Sandwich 2:
- 1
- EGG Bakes! Spinach & Ricotta Crustless Quiche
Directions
Chili Oil Fried Omega 3 Egg Breakfast Sandwich: Heat a frying pan over medium heat. Add the chili oil, then crack in the Naturegg Omega 3 Egg. Cook for 1–2 minutes, flip, and cook another 1–2 minutes (or until preferred doneness). Spread mayonnaise on one half of the toasted English muffin and mash the avocado onto the other half. Add tomato slices and season with salt and pepper. Place the cooked egg on top of the tomato, add a handful of arugula, and close the sandwich.
Spinach & Ricotta Breakfast Sandwich: Place the EGG Bakes! Spinach & Ricotta crustless quiche on a microwave safe plate and heat on high for 90 seconds. Cool slightly. Spread mayonnaise on one half of the toasted English muffin and mash the avocado onto the other half. Add tomato slices and season with salt and pepper. Place the warm EGG Bakes! patty on the tomato, top with arugula, and finish with the other half of the muffin.
EGG Bakes! Spinach & Ricotta
A lighter option, try our savoury Spinach & Ricotta quiches, made with 100% Naturegg Simply Egg Whites.
Learn MoreTips: Shell Eggs
On a quest for the perfect hard cooked egg? Here's a tip: transfer immediately to an ice water bath to cool and easily peel.