Scrambled Egg and Avocado Breakfast Sandwiches

This simple and satisfying breakfast sandwich recipe calls for using American cheese, but it's equally as delicious with Gruyere or sharp cheddar cheese. Feel free to use your favorite toast if you don't have English muffins. A dash of vinegary hot sauce is a great addition here.

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  • Servings: 4
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  • 4 English muffins, split
  • 4 slices American cheese
  • 2 tablespoons unsalted butter
  • 8 large eggs, beaten
  • 1 ripe Hass avocado, peeled and cut into thin wedges
  • Chopped scallions, for garnish

How to make this recipe

  1. Preheat the oven to 375°. Place the English muffins on a rimmed baking sheet and top each bottom muffin with 1 slice of American cheese. Bake for 2 to 3 minutes, or until the cheese melts. Transfer the bottom muffins to plates.

  2. Meanwhile, in a large nonstick skillet, melt the butter. Add the eggs and cook over low heat, stirring, until curds begin to form, about 2 minutes. Season with salt and pepper and continue cooking until the eggs are just cooked, about 2 minutes longer. Spoon the eggs over the cheese and top with the avocado wedges. Garnish with scallions and close the sandwiches. 

Contributed By Photo © Abby Hocking

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1083497 recipes/scrambled-egg-and-avocado-breakfast-sandwiches 2016-07-22 Kay Chun web-exclusive recipes,scrambled-egg-and-avocado-breakfast-sandwiches 1083497