Ingredients
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1 tablespoon extra-virgin olive oil
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1 large egg
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2 tablespoons refrigerated basil pesto
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1 whole-wheat English muffin, split and toasted
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2 ounces sliced avocado (about 6 slices)
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3/4 cup microgreens
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1/4 teaspoon grated lemon zest
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1 teaspoon lemon juice
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1/8 teaspoon salt
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1/8 teaspoon crushed red pepper
Directions
- Heat oil in a small nonstick skillet over medium heat until shimmering, about 1 minute. Carefully crack egg into the pan; cook, undisturbed, until the white is fully set and crispy edges form, 3 to 5 minutes.
- Meanwhile, spread 1 tablespoon pesto onto each muffin half. Shingle avocado slices on top of 1 muffin half.
- Toss microgreens, lemon zest, lemon juice, salt and crushed red pepper together in a small bowl. Place the egg on top of the avocado; top with the microgreen mixture. Top with the remaining muffin half, pesto-side down.
