This clever layering of eggs and toppings is an easy and delicious upgrade on a to-go favorite.
For two servings
2 English muffins or bagels
arugula or spring greens
2 slices of tomato
2 slices of prosciutto
2 slices of mozzarella cheese
3 slices of avocado
3 Tbsps. half-and-half
1 tsp. coconut oil
½ Tbsp. butter
Scramble 3 eggs with the 3 tablespoons of half-and-half; set aside.
Heat two small frying pans over medium low heat. Add coconut oil and spread with basting brush. When heated, add butter.
When butter starts to bubble, put a 2-ounce ladle of egg mixture into each frying pan. Flip eggs when they are almost dry on top.
Place an English muffin half on each of two plates.
Layer each with greens, tomato slice, Prosciutto slice, and mozzarella cheese.
Fold each cooked egg into quarters and put on top of cheese.
Top each dish with three slices of avocado.
Place remaining muffin half on top, or serve it propped alongside.
NOTE: This recipe is easily adaptable. For instance, you can use fresh shredded basil instead of avocados; put a smear of Boursin cheese on the bottom muffin before layering; or use ham or Canadian bacon in place of the prosciutto. Feel free to experiment!