Egg N Muffin Breakfast Sandwich

Why sit in a drive thru first thing in the morning to get something to eat. Try this and you wont be waiting in line again.

Prep : 10 Minutes        Cook : 5 minutes              Yield : 1 Sandwich

Ingredients

1 tsp Coconut oil

1 Ezekiel English muffin

1 tsp reduced fat olive oil mayo (or skip it all together)

1 tsp mustard

1/4 cup alfalfa sprouts

1/4 sliced avocado

2 slices Tomato

Black pepper

Directions

Fill the bottom of an egg poacher with a inch of water and bring to a simmer over medium heat. Place coconut oil in poaching cup and add the egg to the cup. Cover the pan and cook the egg until the white is set and the yolk is slightly thickened, 3-4 min. Remove the cup from the poacher and use a knife to gently loosen the edge of the egg from the cup.

Meanwhile, toast the English muffin. Spread the mayo and mustard on one half of the muffin. Add the sprouts and place the egg on top. On the other half, layer the avocado and tomato slices. Season the eggs and veggies with a pinch of salt and pepper. Bring both sides together and ENJOY