These breakfast sandwiches were a big hit in the morning before the girls and I hit the Tri-State Spartan Race course. They are a near perfect blend of carbs, protein and fat for muscle strength and endurance-cardio for that 5 mile long run with military grade obstacles. A more bariatric friendly version might be to use a tortilla or whole wheat pita pocket.Hope it powers you through a big day too!
Makes 3 sandwiches:
3 whole wheat English muffins
5 eggs
1 tablespoon olive oil
1/4 cup chopped basil
6 slices Brie cheese
1 avocado, mashed
Dijon mustard
Salt and pepper
Tin foil
1. Whisk eggs in a bowl. Heat oil in a sauté pan. Toast English muffins.
2. Pour eggs into pan and cook them like you will be making an omelette ( if it is easier you can cook them like you would if making scrambled eggs ) - season with salt and pepper
3. Divide avocado between three halves of the English muffins, place two slices cheese on the opposing half. Spread some mustard over the cheese and sprinkle some basil over the avocado. When the eggs are done divided them between the three sandwiches - close the sandwiches and wrap in foil to help the cheese melt (should take about 3-5 minutes)
Enjoy!!!!
