Avocado, Egg And English Muffin Sandwich

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   1. Toast your sliced muffin. Heat a 9 to 10-inch non-stick skillet or well-seasoned cast iron skillet over medium. Scramble

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   the egg with the milk/water and a pinch of salt.

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   2. Once the skillet is hot, spray it with an ample amount of cooking spray (or melt butter in the pan or brush it with oil). Pour

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   in the scrambled egg and immediately swirl the egg in the bottom of the pan to make an even layer, like you would for a

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   crepe. Immediately place your cheese in the center of the egg mixture as shown. Add a few dashes of hot sauce. Once

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   the egg is set enough to fold over onto itself with a spatula (this could take 30 seconds to 1 minute), fold each side over

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   the middle until you have a cute little egg and cheese envelope. Let it cook for another 30 seconds, then transfer it to a

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   plate.

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   3. Top each toast halve with avocado. Place the cooked egg on one side. Top with cucumber, tomato, arugula, red onion

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    and top with your other piece of toast. Enjoy.

* Per serving · 4 servings · Values may vary.