INGREDIENTS
- 4 English muffins
- 2 Tablespoons butter
- 5 large eggs
- salt and freshly ground black pepper to taste
- crushed red pepper flakes , to taste (optional)
- 4 slices cheddar cheese
- Jones Dairy Farm Boneless Ham slices or Ham Slices
- 1 roma tomato sliced
- 1 avocado , mashed
DIRECTIONS
- Toast English muffins and spread a thin layer of butter on each side.
- Add eggs to a bowl with 2 tsp of water and whisk really well, until smooth. Heat a small skillet over medium heat and grease with non-stick cooking spray.
- Pour 1/4 of the whisked eggs into the pan, like you're making a pancake. Season the top with a little salt and pepper and crushed red pepper, if desired.
- Cook for 1-2 minutes and then gently flip to the other side. Cook an additional 1-2 minutes.
- Fold it in half (to make a semi-circle), and then in half again (like a triangle). Place on the bottom of one English muffin. Repeat 3 times with remaining batter (to make 3 more egg "pancakes").
- Top egg with cheese, 1 or 2 ham slices, a thin slice of tomato, and a big spoonful of mashed avocado. Top with the other half of the English muffin. Serve immediately.
Recipe Notes
*For freezer sandwiches: Leave out the avocado and tomato. Layer the rest of the sandwich as stated, and then place them in a freezer ziplock bag. Freeze for up to 6 weeks. When you’re ready to eat a sandwich, line a microwave-safe plate with a paper towel and place the sandwich on top. Microwave about 1 minute. Add tomato and avocado, if desired, and serve warm.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
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