Avocado Tomato Open Faced Egg Sandwich

This is such a great start to the day, packed with protein and vitamins. This is one of those dishes that you just feel good about after eating, trust me on this! My son who is a big college football player just loved this, his exact words were: “this is amazing Mom” my 19 year old said “Mom, I’m not going to lie…this is Beasty!” I’m not sure what beasty means…I’m hoping it’s good! Now, I hate to brag but I don’t receive compliments like this from these guys so I am preserving the statements on the world wide web! All joking aside this breakfast is so simple, the key component to this is making sure the egg is fried soft so it mixes well with the tomato salad. The vinegar salad and egg yolk really creates a great sauce. This recipe is for 1 serving so if you are serving more than 1 person, double recipe accordingly.

Servings 1

Ingredients:

• 1/2 of a English muffin
• 1/2 tsp of coconut oil or your favorite fat to fry eggs in
• 1 egg fried soft
• 1/2 of a avocado sliced
• 4 cherry tomatoes halved
• 1/2 tsp of vinegar ( I recommend red wine vinegar)
• 1/2 tsp of olive oil
• Salt and Pepper to taste (if possible use fresh ground pepper, I like my pepper a bit coarse as this adds a spiciness to the salad)

Directions:

In a small bowl add cherry tomatoes, vinegar, oil, and salt and pepper. Mix gently and set aside. 

My toaster takes FOREVER so I start my toast before I start my eggs. If you happen to have an efficient toaster  add the English muffin in when your eggs are just about complete.

In a small fry pan add coconut oil over med heat, crack egg. When the whites start to firm up (about 1 minute) closer to the yolk, flip egg and turn off heat. You want this egg to be soft.

Next place 1/2 of toasted English muffin on plate and top with egg and sliced avocado. Next, spoon on the tomato salad, drizzle with some good olive oil, salt and pepper, and more vinegar if you wish

Enjoy,

Jessi XOXOXOXO