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
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).
Tips
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 MoreTips: Cooking
Add a splash of Egg Creations to your cheese filling for hearty pastas such as cannelloni, lasagne or stuffed shells to help the mixture hold together better once baked.