Avocado Tomato Egg English Muffin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Avocado Tomato Egg English Muffin

YOUR SOLIN GENERATED RECIPE

Avocado Tomato Egg English Muffin

Toasted whole-grain English muffin topped with a fluffy egg and egg white scramble, creamy avocado, and a juicy tomato slice for a vibrant and satisfying meal.

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NUTRITION

488kcal
Protein
46.7g
Fat
19.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

1 whole whole-grain English muffin

1 large egg

1.25 cup liquid egg whites

0.25 cup avocado

1 medium tomato slice

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Split the English muffin and toast until golden and crisp.

  • 2

    Heat olive oil in a non-stick skillet over medium heat.

  • 3

    Whisk the whole egg and liquid egg whites together in a bowl with sea salt and black pepper.

  • 4

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are fluffy and fully set.

  • 5

    Mash the avocado in a small bowl and spread it evenly over the toasted muffin halves.

  • 6

    Layer the scrambled eggs onto the avocado-covered muffins, serving any remaining eggs on the side.

  • 7

    Finish by placing a fresh tomato slice on top and serve immediately.

Avocado Tomato Egg English Muffin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Avocado Tomato Egg English Muffin

YOUR SOLIN GENERATED RECIPE

Avocado Tomato Egg English Muffin

Toasted whole-grain English muffin topped with a fluffy egg and egg white scramble, creamy avocado, and a juicy tomato slice for a vibrant and satisfying meal.

NUTRITION

488kcal
Protein
46.7g
Fat
19.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

1 whole whole-grain English muffin

1 large egg

1.25 cup liquid egg whites

0.25 cup avocado

1 medium tomato slice

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Split the English muffin and toast until golden and crisp.

  • 2

    Heat olive oil in a non-stick skillet over medium heat.

  • 3

    Whisk the whole egg and liquid egg whites together in a bowl with sea salt and black pepper.

  • 4

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are fluffy and fully set.

  • 5

    Mash the avocado in a small bowl and spread it evenly over the toasted muffin halves.

  • 6

    Layer the scrambled eggs onto the avocado-covered muffins, serving any remaining eggs on the side.

  • 7

    Finish by placing a fresh tomato slice on top and serve immediately.