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
- Saturated Fat.0 g
- Fat.4 g
- Carbohydrates.28 g
- Fibre.7 g
- Protein.19 g
- Sodium.628 mg
|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|
Combine the tomato with the avocado, green onions and hot sauce; reserve.
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.
Divide the scrambled eggs evenly between the English muffins; top with reserved fresh salsa mixture and garnish with sour cream (if using).
Use whole-wheat English muffins for added fibre.
Substitute chopped bell peppers for the avocado.
Substitute any style of hot sauce for the chipotle-flavoured variety; add to taste.
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.Learn More