Rancho Open-Faced Sandwich
Perfect for breakfast, lunch or dinner, this sandwich gets fresh flair from a quick and easy homemade salsa.
- Prep time: 10 min
- Makes: 4 servings
- Cook time: 5 min
Nutritional Information
Per Serving
- Calories.216
- Fat.4 g
- Saturated Fat.0 g
- Carbohydrates.28 g
- Fibre.7 g
- Protein.19 g
- Sodium.628 mg
Ingredients
| 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) |
Directions
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).
Tips
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.
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.
Learn MoreTips: Scrambled Eggs
Scramble up your favourite Egg Creations flavour and spoon into crunchy taco shells or corn tortillas. Top with garnishes such as salsa, and avocado for a tasty taco fiesta