Rancho Open-Faced Sandwich

Ingredients

fat free sour cream (if using)

4

English muffins, toasted

2 cup / 500 ml

Egg Creations Fat Free Garden Vegetable, well shaken

1/2 tsp / 2 ml

chipotle-flavoured hot sauce

1/4 cup / 50 ml

sliced green onion

1/2 cup / 125 ml

chopped avocado

1/2 cup / 125 ml

seeded and diced tomato

Directions

1. Combine the tomato with the avocado, green onions and hot sauce; reserve.

2. Spray a large, nonstick skillet with cooking spray and set over medium heat. Pour the eggs into skillet; swirl the skillet to distribute evenly. Cook, without stirring, for 2 minutes or until the bottom begins to set. Stir the eggs, breaking up any large pieces with the edge of a spatula, for 2 to 3 minutes or until eggs are set.

3. Divide the scrambled eggs evenly between the English muffins; top with reserved fresh salsa mixture and garnish with sour cream (if using).

Tips

1. Use whole-wheat English muffins for added fibre.

2. Substitute chopped bell peppers for the avocado.

3. Substitute any style of hot sauce for the chipotle-flavoured variety; add to taste.