Avocado Egg English Muffin

How to Make Avocado Egg English Muffin

1. 1

   Step 1: Toast the English muffins

   Split the English muffins and toast them until golden and crisp, either in a toaster or under a broiler for 1–2 minutes per side. Set toasted halves aside on a plate, cut side up, so they stay warm while you prepare the other components.

   For this step

   • 2 eachEnglish muffins, split
   
2. 2

   Step 2: Make the smashed avocado

   Scoop the avocado flesh into a small bowl and mash with a fork until mostly smooth with a few small chunks. Stir in the lemon juice, sea salt, and black pepper; taste and adjust seasoning. Reserve a pinch of salt or pepper for finishing if desired.

   For this step

   • 1 mediumripe avocado
   • 1 tspfresh lemon juice
   • 1/2 tspflake sea salt
   • 1/4 tspfreshly ground black pepper
   
3. 3

   Step 3: Cook the eggs

   Heat a nonstick skillet over medium heat and add the olive oil. Crack the eggs into the skillet and cook sunny-side up until whites are set and edges are slightly crisp, about 3–4 minutes; for over-easy, flip and cook an additional 20–30 seconds. Season the eggs lightly with a little salt and pepper.

   For this step

   • 2 eachlarge eggs
   • 1 Tbspolive oil (for cooking)
   
4. 4

   Step 4: Assemble the sandwiches

   Spread half the smashed avocado onto each toasted muffin bottom. Top each with a small handful of baby spinach (if using), then place the cooked egg on top. Finish with the muffin tops and a light sprinkle of flaky salt or a pinch of red pepper flakes if desired.

   For this step

   • 1 cupbaby spinach (optional)
   
5. 5

   Step 5: Serve and enjoy

   Cut the sandwich in half if desired and serve immediately while the egg is warm and yolk is slightly runny. These are best eaten fresh but can be wrapped for a short commute — keep the avocado and egg warm separate if prepping ahead.
   

1. Split the English muffins and toast them until golden and crisp, either in a toaster or under a broiler for 1–2 minutes per side. Set toasted halves aside on a plate, cut side up, so they stay warm while you prepare the other components.
2. Scoop the avocado flesh into a small bowl and mash with a fork until mostly smooth with a few small chunks. Stir in the lemon juice, sea salt, and black pepper; taste and adjust seasoning. Reserve a pinch of salt or pepper for finishing if desired.
3. Heat a nonstick skillet over medium heat and add the olive oil. Crack the eggs into the skillet and cook sunny-side up until whites are set and edges are slightly crisp, about 3–4 minutes; for over-easy, flip and cook an additional 20–30 seconds. Season the eggs lightly with a little salt and pepper.
4. Spread half the smashed avocado onto each toasted muffin bottom. Top each with a small handful of baby spinach (if using), then place the cooked egg on top. Finish with the muffin tops and a light sprinkle of flaky salt or a pinch of red pepper flakes if desired.
5. Cut the sandwich in half if desired and serve immediately while the egg is warm and yolk is slightly runny. These are best eaten fresh but can be wrapped for a short commute — keep the avocado and egg warm separate if prepping ahead.