Fluffy eggs, crispy bacon, and creamy avocado layered on toasted muffins for a delicious morning meal.
# Components:
→ Bread & Spreads
01 - 2 English muffins, split and toasted
02 - 1 tablespoon butter, for toasting
→ Eggs
03 - 2 large eggs
04 - 1 tablespoon milk
05 - Pinch of salt
06 - Pinch of black pepper
→ Avocado
07 - 1 ripe avocado, peeled, pitted, and sliced
08 - 1 teaspoon lemon juice
→ Meats & Cheeses
09 - 4 slices bacon
10 - 2 slices cheddar cheese
→ Vegetables
11 - 2 slices tomato (optional)
12 - Handful of fresh spinach leaves (optional)
# Directions:
01 - Cook bacon slices in a dry skillet over medium heat until rendered and crispy. Remove bacon to a paper towel-lined plate to drain excess grease.
02 - During the last few minutes of bacon cooking, toast the split English muffins until golden brown. Lightly butter the warm muffin halves.
03 - In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Melt a small amount of butter or use a nonstick spray in a skillet over medium-low heat. Pour in the egg mixture and cook, stirring occasionally, until just set. Avoid overcooking.
04 - In a small bowl, gently combine sliced avocado with lemon juice to prevent browning and add a touch of brightness.
05 - On the bottom half of each buttered English muffin, layer the scrambled eggs, a slice of cheddar cheese, crispy bacon, prepared avocado. Add optional tomato slices and spinach leaves if desired. Place the top half of the English muffin to complete each sandwich.
06 - Present the breakfast sandwiches immediately while warm for optimal enjoyment.
