Breakfast ELT

What You’ll Need:

2 minutes prep | 6 minutes cook

Makes 1 Serving

1 Whole Wheat English Muffin

2 Eggs

Lettuce

Tomato

1/2 tsp Mayo (optional and we use Duke’s)

Butter for greasing the hot surface chosen.

Directions:

1. Place your English muffin in the toaster. You can split it if you prefer crunchy bread or leave it whole and split after warming it in the toaster if you prefer a softer bread.

2. On a warm griddle (about 325) or a warm non-stick pan place a small amount of butter (just enough to keep the egg from sticking).

3. Fry or scramble your egg with a sprinkle of salt and pepper if desired.

4. While the eggs are frying, toast the muffin and slice your tomato (you will need just enough to cover the muffin).

5. Place a small amount of mayo on each half of the muffin and use it to help the lettuce and tomato stay on the muffin.

6. Add the eggs to the sandwich once cooked and enjoy!