Egg and Avocado Sandwich

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 296.7
  • Total Fat: 17.2 g
  • Cholesterol: 217.5 mg
  • Sodium: 467.2 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 11.1 g
  • Protein: 16.7 g

View full nutritional breakdown of Egg and Avocado Sandwich calories by ingredient
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Introduction

1 large egg plus 1 tablespoon egg white
coarse salt and ground black pepper to taste
1 teaspoon extra-virgin olive oil
1 small scallion, chopped
1 whole wheat English muffin (such as Thomas' Light Whole Wheat)
hot sauce (optional)
1/4 avocado, thinly sliced (California HAAS)
1 large egg plus 1 tablespoon egg white
coarse salt and ground black pepper to taste
1 teaspoon extra-virgin olive oil
1 small scallion, chopped
1 whole wheat English muffin (such as Thomas' Light Whole Wheat)
hot sauce (optional)
1/4 avocado, thinly sliced (California HAAS)

Number of Servings: 1

Ingredients

    From: Everyday Food magazine

Directions

Serves 1

1. Beat together egg and egg whites; season with salt and pepper. in a small nonstick skillet, heat oil over medium. Cook scallion until softened, 1 minute. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Fold edges of egg mixture to form a patty about eh size of an English muffin. Continue to cook until set, about 20 seconds more.
2. Place egg on bottom half of English muffin and season with salt, pepper, and hot sauce, if using. Layer with avocado, then other half of muffin.

Number of Servings: 1

Recipe submitted by SparkPeople user BCWELCH1212.

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