Classic Egg and Avocado Sandwich
Egg and avocado muffin
- Beat the eggs and milk together in a bowl or jug with a fork. Once small bubbles start to appear in the mixture it should be about right.
- Put the egg mixture in a pan over a medium/low heat, stir with a spatula occasionally so it doesn’t stick. Scrambled eggs have a better, more creamy texture when cooked slowly, so no need to rush – you’ve got a whole quarter of an hour!
- Meanwhile put the muffin in the toaster, peel and mash the half avocado with a fork and slice the tomato (keep the other halves of each for a lunchtime sandwich).
Put the avocado on the muffin first, then the eggs, then a slice of cheese, then the tomato.
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Date: 06.12.2018, 20:50 / Views: 43351