Egg, Avocado & Tomato Breakfast Sandwich

Step 1: English Muffins ... I like to toast mine in the 'good old' toaster, but you can use the oven method too if you like. Same if you decide to use bread. I actually toasted mine in the saute pan I planned to fry the egg in. Just a little non-stick spray is all I use. It toasted right up.

Step 2: Avocado ... Cut the avocado in half, remove the pit; and, simply scoop out the avocado. No need to get fancy slicing. Add the avocado to a small bowl, and lightly mash using a fork (not too much). Then, spread the avocado on the top toasted muffin or slice of bread. I like it really rustic and simple.

Step 3: Eggs ... I slow fry my eggs; meaning, a very low heat fry, so the edges of the egg whites don't brown. This is my method; but, you can also do a traditional fried egg.

Step 4: Slow Fried Eggs: I spray my saute pan (non-stick preferred) with a non-stick spray, bring to medium heat and add the eggs - one at a time. Use a spatula to push the whites around the eggs, so they aren't all spread out. Break the yolk, season with salt and pepper; then, cook just a minute until the whites are set. Add a couple of tablespoons of water to the pan; just enough to cover the bottom of the pan, reduce the heat to medium low, cover; and cook 3-4 minutes. Uncover and check the eggs; also, add the hot sauce to the eggs. I like a good 3-4 dashes per egg, that is up to you. Cover back up; and finish cooking. I like my egg yolks runny, but the whites set and firm. Cook the eggs according to how you like them. About 5-6 minutes is what it takes for a soft runny yolk, cooking it slowly.

Step 5: Sandwich ... Add a slice of cheese to the bottom toasted muffin (right after it is toasted, so it begins to melt), top with the egg, tomato slices, seasoned with salt and pepper; and finish with the top muffin spread with the avocado.

Step 6: Serve and ENJOY! ... It is a easy, and 'pretty healthy' breakfast sandwich. A great way to start the day.