Ham and egg breakfast muffins
- 1 ripe avocado
- 1 tablespoon snipped fresh chives
- Juice ½ lemon
- Tabasco sauce
- Oil spray
- 4 eggs
- 4 wholemeal or seeded English muffins, split in half
- 80g thin smoked ham slices
1 Scoop the avocado flesh into a small bowl and mash roughly. Stir through the chives and lemon juice, then add Tabasco and ground black pepper to taste.
2 Spray a non-stick frying pan with oil and set it over a medium-high heat. Crack the eggs into the hot pan and fry for 2–3 min until they’re cooked to your liking.
3 Meanwhile, toast the muffins until golden. Spread the avocado mixture over the bottom halves of the muffins, then top each with ham and an egg.
Sprinkle with freshly ground black pepper, replace the muffin tops and serve.
Nutrition Info (per serve)
Total fat 16.5g
–Saturated fat 4.2g
Dietary fibre 6.2g
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