Description
A delicious and easy-to-make American breakfast sandwich featuring soft scrambled eggs, melted cheese, crispy bacon, and creamy mashed avocado on toasted English muffins, perfect for a satisfying morning meal.
Ingredients
Scale
English Muffin and Cheese
- 4 English muffins, halved
- Softened butter, for buttering English muffins
- 4 slices cheddar or provolone cheese
Eggs
- 6 large eggs
- 1 tablespoon butter or olive oil, for the pan
- Kosher salt and freshly ground black pepper, to taste
Toppings
- 4 slices cooked bacon
- 1 large avocado, mashed
- Freshly chopped chives, for garnish (optional)
- Optional toppings: tomato slices, arugula, pickled red onions, hot sauce
Instructions
- Preheat and Prepare Muffins: Preheat the oven to 375 degrees F. Butter the insides of the English muffins. Place them on a large baking sheet, buttered side up. Top each bottom half with a slice of cheese and bake for 2 to 3 minutes until the cheese melts. Remove from the oven and set aside.
- Whisk Eggs: Crack the eggs into a medium bowl and whisk until thoroughly combined, ensuring a smooth mixture for soft scrambles.
- Cook Eggs: Heat butter or olive oil in a large nonstick skillet over medium heat. Pour in the eggs carefully and season with salt and pepper. Allow the eggs to set without stirring for 20 to 30 seconds.
- Scramble Gently: Turn the heat to low. Using a heat-resistant rubber spatula, gently push one edge of the eggs toward the center while tilting the pan to let liquid egg flow underneath. Continue gently folding and stirring every few seconds, scraping the bottom and sides, until the eggs are mostly set but still slightly soft with some liquid remaining. Season with salt and pepper to taste. Remove from heat.
- Assemble Sandwiches: While eggs are hot, distribute the scrambled eggs evenly on the English muffin bottoms. Top each with a slice of crispy bacon and a spread of mashed avocado. Garnish with chopped chives if desired. Close the sandwich with the top halves of the English muffins and serve immediately.
Notes
- For extra flavor and texture, consider adding optional toppings such as tomato slices, arugula, pickled red onions, or a dash of hot sauce.
- Make sure not to overcook the eggs; they should be soft and slightly creamy for the best sandwich texture.
- Use fresh, ripe avocado for a smooth and flavorful spread.
- To save time, cook bacon in advance or use pre-cooked bacon.
- This recipe can be adjusted for vegetarians by omitting the bacon and adding grilled vegetables or a plant-based protein.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 260 mg
