Start by slicing your small tomato into thin, even rounds. Next, peel and pit the avocado, then slice it into thin segments. Halve your English muffins and get them ready for toasting.
Lightly toast the Thomas Light Multi-Grain English Muffins until they’re golden brown and slightly crisp.
While the muffins are still warm, spread butter to taste on each half.
Crack the eggs into a bowl, beat them until fully combined, and season with salt and pepper. Heat a non-stick skillet over medium-low heat and pour in the eggs. Gently scramble the eggs, stirring slowly to create soft, fluffy curds. Remove from heat just before they’re fully set.
Layer the scrambled eggs onto the buttered bottom halves of the toasted English muffins. Add the fresh tomato slices on top, then place the avocado slices over the tomato. Finish with the top halves of the muffins.
Serve immediately for the best taste and texture. Enjoy your Ultimate Egg Muffin Breakfast Sandwich!
