Egg and Avocado Muffins

Egg and Avocado Muffins Image Author: Canadian Living Credits: Egg and Avocado Muffins Image

Sweet hot mustard adds flavour that complements the creamy avocado and salty pancetta. These muffins are great for any morning meal and even for a breakfast for-dinner.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2013

Ingredients

  • 8 thin slices pancetta
  • 4 whole wheat English muffins split in half
  • 4 teaspoons sweet hot mustard
  • 2 avocados pitted, peeled and sliced
  • 1 tablespoon vinegar
  • 8 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In skillet, cook pancetta over medium heat, turning once, until crisp, about 4 minutes; drain on paper towel–lined plate.

Toast or grill muffins until golden; spread each half with 1/2 tsp mustard. Divide avocados and pancetta over top of each.

Meanwhile, in deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set but yolks are still runny, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray to drain.

Place 1 egg on each muffin half; sprinkle with salt and pepper.

Nutritional facts Per serving: about

  • Fibre 11 g
  • Sodium 907 mg
  • Sugars 9 g
  • Protein 23 g
  • Calories 477.0
  • Total fat 27 g
  • Potassium 751 mg
  • Cholesterol 382 mg
  • Saturated fat 6 g
  • Total carbohydrate 39 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 72.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg and Avocado Muffins

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