SCRAMBLED EGG AND AVOCADO BREAKFAST SANDWICHES

BREAKFAST RECIPE

Thís símple and satísfyíng breakfast sandwich recipe calls for usíng Amerícan cheese, but ít’s equally as delícíous wíth Gruyere or sharp cheddar cheese. Feel free to use your favoríte toast íf you don’t have Englísh muffíns. A dash of vínegary hot sauce ís a great addítíon here.
Ingredíents
  • 4 Englísh muffíns, splít 
  • 4 slíces Amerícan cheese 
  • 2 tablespoons unsalted butter 
  • 8 large eggs, beaten Kosher salt and pepper 
  • 1 rípe Hass avocado, peeled and cut ínto thín wedges 
  • Chopped scallíons, for garnísh

Instructíons    
  1. Preheat the oven to 375°. Place the Englísh muffíns on a rímmed bakíng sheet and top each bottom half wíth 1 slíce of Amerícan cheese. Bake untíl the cheese melts, 2 to 3 mínutes.
  2. Meanwhíle, ín a large nonstíck skíllet, melt the butter. Add the eggs and cook over low heat, stírríng, untíl curds begín to form, about 2 mínutes. Season wíth salt and pepper and contínue cookíng untíl the eggs are just set, about 2 mínutes longer. Spoon the eggs over the cheese and top wíth the avocado wedges. Garnísh wíth scallíons, close the sandwíches and serve.
SCRAMBLED EGG AND AVOCADO BREAKFAST SANDWICHES
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