Rancho Open-Faced Sandwich

Perfect for breakfast, lunch or dinner, this sandwich gets fresh flair from a quick and easy homemade salsa.

nutritional info

Nutritional Information

Back to recipe

1/2 cup / 125 ml	seeded and diced tomato
1/2 cup / 125 ml	chopped avocado
1/4 cup / 50 ml	sliced green onion
1/2 tsp / 2 ml	chipotle-flavoured hot sauce
2 cup / 500 ml	Egg Creations Fat Free Garden Vegetable, well shaken
4	English muffins, toasted
	fat free sour cream (if using)

Combine the tomato with the avocado, green onions and hot sauce; reserve.
Spray a large, nonstick skillet with cooking spray and set over medium heat. Pour the eggs into skillet; swirl the skillet to distribute evenly. Cook, without stirring, for 2 minutes or until the bottom begins to set. Stir the eggs, breaking up any large pieces with the edge of a spatula, for 2 to 3 minutes or until eggs are set.
Divide the scrambled eggs evenly between the English muffins; top with reserved fresh salsa mixture and garnish with sour cream (if using).

Use whole-wheat English muffins for added fibre.
Substitute chopped bell peppers for the avocado.
Substitute any style of hot sauce for the chipotle-flavoured variety; add to taste.

This recipe was made with:

An even more delicious way to eat your vegetables.

Learn More

Want a healthier egg salad sandwich? Replace your mayonnaise with hummus to add fibre and flavour. Spoon into whole grain pita to serve