Egg & Avocado Sandwich
Our Weekly Sale from January 5th – 11th features everything you need to whip up this delicious sandwich, including fresh local English Muffins from La Panciata, fair trade organic avocados from Equal Exchange, and organic eggs. We happen to think it makes a perfect breakfast, lunch, or even dinner!
Slice English muffins in half horizontally and toast until golden. Remove from toaster and spread butter onto the open faces of each half. Meanwhile, place a 12-inch skillet over medium-high heat and add 2 tablespoons of butter. Once butter is melted and shimmering, swirl to coat the pan, then gently crack four evenly-spaced eggs into the pan. Sprinkle each egg with salt and pepper, add one tablespoon of water to the skillet, reduce heat to medium, and place a lid on top. Cook, covered, for about 4 minutes or until the egg yolks are still a bit runny but starting to appear slightly opaque. Meanwhile, slice the avocado and lay several slices onto the lower half of each muffin. Using a spatula, gently transfer each egg to the bottom half of each English muffin. Gently place the top half of the English muffin onto the bottom half and serve.