Avocado and Egg Muffin

Breakfast

Avocado & Egg Muffin

SERVES  1

PREP  2mins

COOK  5mins

Vegetarian, Gluten Free, Nut Free

Start your day on the right foot with this protein-packed breakfast.

Ingredients:

2 large eggs

2 wholegrain (or gluten-free) English muffins

2 tsp tomato chutney

25g shaved tasty cheese

1/4 avocado, sliced

salt & pepper, to taste

Method:

1 Heat a non-stick frypan over medium heat. Crack eggs into the pan, turning to cook both sides.

2 At the same time, toast muffins. Spread two halves with chutney and top with cheese, eggs and avocado.

3 Season and top with the other half of muffin to serve.

Nutritional Information:

Energy     Calories    Protein   Carbs   Fibre   Sugar   Fat       Sat. Fat
1472.6kj 351.7cal 18.4g 28.7g 2.8g 3.8g 17.5g 7.1g

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dale@dalenelson.com

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