Rancho Open-Faced Sandwich

Perfect for breakfast, lunch or dinner, this sandwich gets fresh flair from a quick and easy homemade salsa.

  • Prep time: 10 min
  • Makes: 4 servings
  • Cook time: 5 min

Nutritional Information

Per Serving

  • Calories
    .
    216
  • Saturated Fat
    .
    0 g
  • Fat
    .
    4 g
  • Carbohydrates
    .
    28 g
  • Fibre
    .
    7 g
  • Protein
    .
    19 g
  • Sodium
    .
    628 mg

Ingredients

fat free sour cream (if using)
4 English muffins, toasted
2 cup / 500 ml Egg Creations Fat Free Garden Vegetable, well shaken
1/2 tsp / 2 ml chipotle-flavoured hot sauce
1/4 cup / 50 ml sliced green onion
1/2 cup / 125 ml chopped avocado
1/2 cup / 125 ml seeded and diced tomato

Directions

  1. Combine the tomato with the avocado, green onions and hot sauce; reserve.

  2. Spray a large, nonstick skillet with cooking spray and set over medium heat. Pour the eggs into skillet; swirl the skillet to distribute evenly. Cook, without stirring, for 2 minutes or until the bottom begins to set. Stir the eggs, breaking up any large pieces with the edge of a spatula, for 2 to 3 minutes or until eggs are set.

  3. Divide the scrambled eggs evenly between the English muffins; top with reserved fresh salsa mixture and garnish with sour cream (if using).

Tips

  1. Use whole-wheat English muffins for added fibre.

  2. Substitute chopped bell peppers for the avocado.

  3. Substitute any style of hot sauce for the chipotle-flavoured variety; add to taste.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

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