Avocado egg salad
Indulge in the creamy richness of ripe avocado paired with the protein-packed goodness of farm-fresh eggs in this delectable salad recipe. Perfect for a light and satisfying meal.
Ingredients:
- 4 English muffins, split
- 4 slices American cheese
- 2 tablespoons unsalted butter
- 8 large eggs, beaten
- Kosher salt and pepper
- 1 ripe Hass avocado, peeled and cut into thin wedges
- Chopped scallions, for garnish
Instructions:
- Preheat your oven to 375°. Place the English muffins on a baking sheet with edges and add 1 slice of American cheese on each bottom half. Bake until the cheese is melted, which should take around 2 to 3 minutes.
- While the cheese is melting, heat up some butter in a large nonstick skillet. Crack the eggs into the skillet and cook on low heat, stirring gently until soft curds start forming. This should take about 2 minutes. Season with salt and pepper, and keep cooking until the eggs are just firm, approximately another 2 minutes. Spoon the eggs over the melted cheese, place avocado wedges on top, sprinkle with scallions, assemble the sandwiches, and they are ready to be served.
Summary:
- Calories: 1862 kcal
- Fat: 169 g
- Protein: 52 g
- Carbs: 49 g
- Potassium: 2850 mg
- Magnesium: 199 mg