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assorted savory english muffins
February 08, 2019
- 3 halves of Mikey’s Original Grain-Free English Muffins
- 3 teaspoons extra virgin olive oil, divided
- 1 extra large egg
- 1 scallion, chopped
- Salt and pepper to taste
- ½ avocado, sliced
- ½ teaspoon black and white sesame seeds
- 1 teaspoon white balsamic vinegar
- 1 cup spring mix
Toast English muffins. Toast English muffins in toaster oven according to the package directions.
Egg muffin. Heat 1 teaspoon of the olive oil in a nonstick pan over medium heat. When hot, crack an egg into the pan and whisk to scramble. Cook through, about 3-4 minutes. Place scrambled eggs on one toasted muffin half and top with scallions. Sprinkle with salt and pepper. Serve.
Avocado muffin. Top a second muffin half with avocado and sprinkle with sesame seeds. Sprinkle with salt and pepper. Serve.
Greens muffin. In a small bowl, whisk together vinegar and remaining olive oil. Toss spring mix in dressing and place on top of the final muffin half. Sprinkle with salt and pepper. Serve.