English Muffin with Avocado, Eggs, and Pesto

You know what else was fabulous? Waking up early Sunday morning, refreshed and ready to start the day. What better way to start the day than with this amazing breakfast? It’s reveal day for the Secret Recipe Club, and I received the blog Avocado Pesto. Vicky has one awesome blog, y’all. Not only does she have a ton of amazing recipes, she has a section for dairy free, gluten free, vegan, and vegetarian as well as a section on travel. So much to read about on one blog!! And as I browsed through her recipes, I came across this breakfast that look familiar. Upon a closer look, I discovered that I had pinned it on Pinterest some time back! How cool is that?

Since I’m not all that great at getting to the non-dinner recipes I have pinned, I was happy for an excuse to finally get this breakfast on my table. It was simple and even more delicious than it looks. The perfect start to my Sunday. This will definitely be a recurring breakfast in my house.

English Muffin with Avocado, Egg, and Pesto
As seen on Avocado Pesto

Ingredients

• 1 english muffin
• 2 eggs
• 2 Tbsp basil pesto
• 1/2 avocado, sliced
• lemon juice (from 1/2 a lemon)
• salt and pepper, to taste
• 1/2 oz alfalfa sprouts
• cooking spray

Preparation

1. Heat a skillet over medium-high heat and spray with cooking spray. Cook eggs to your desired doneness (runny or non runny yolk), flipping once.
2. Meanwhile, toast your english muffin, spread pesto on each side, top with sprouts, then the eggs, avocado slices, spritz of lemon juice, salt & pepper.

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