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Food, Dishware, Ingredient, Cuisine, Serveware, Fines herbes, Dish, Plate, Leaf vegetable, Breakfast,

Marcus Nilsson

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  • 1/4 ripe avocado
  • 1/4 c. reduced-fat sour cream
  • 3 tbsp. fat-free milk
  • 1/4 tsp. freshly squeezed lime juice
  • 1 whole wheat english muffin, split
  • 2 large eggs
  • 1 c. loosely packed baby spinach


    1. Step 1Mash the avocado with a fork in a small bowl. Add the sour cream, 1 tablespoon of the milk, and the lime juice. Mash until smooth, adding up to 2 tablespoons milk until the mixture is creamy. Set aside.
    2. Step 2Fill a medium saucepan with about 2″ of water. Place over high heat and bring to a boil. Meanwhile, toast the muffin.
    3. Step 3Crack the eggs into a small bowl one at a time. Slowly pour into the boiling water. Spoon some hot water over each yolk. Reduce the heat to medium and simmer for 2 to 3 minutes, or until the egg yolks are cooked to the desired consistency. With a slotted spoon, remove the eggs from the water and place on a towel-lined plate to absorb excess water.
    4. Step 4Place a muffin half on each of 2 plates. Top each half with half of the spinach and 1 egg. Pour the reserved avocado cream on top.

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