Eggs, Lox & Avocado English Muffins
Be the first to reviewPile your favorite brunch toppings onto English muffins. Happiness is served!
Ingredients
Utensils
Stovetop, Toaster, Frying pan
recipe
Step 1
Peel the avocado & remove the pit. Thinly slice the avocado.
Step 2
Remove any damaged outer leaves from the romaine heart. Slice it in half.
Step 3
Toast the English muffins.
Step 4
In a small bowl, combine the eggs with a pinch of salt & pepper. Whisk the eggs.
Step 5
Melt a dab of butter in a pan over medium heat. Add the eggs. Scramble them for 3 min, or until done to your liking.
Step 6
Serve the English muffin halves topped with eggs & smoked salmon. Garnish with capers (optional). Place the romaine & avocado alongside the muffins on the plate. Season everything with salt, pepper & a drizzle of oil. Enjoy!
Nutrition facts
View nutritional information
| Energy | 707 cal. |
| Fat | 39 g |
| Carbohydrates | 48 g |
| Protein | 38 g |
| Fiber | 13 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Eggs, Lox & Avocado English Muffins" contains 707 Energy, 39 g of Fat, 48 g of Carbohydrates, 38 g of Protein, 13 g of Fiber.
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