Egg, canadian bacon, avocado, and tomato sandwiches
Uncooked Canadian bacon
2 oz, (4 slices)
Light English muffin(s)
4 item(s), split and toasted
3 large egg(s)
1 medium, thinly sliced
California (Hass) avocado
½ medium, halved, pitted, peeled, and cut into 8 slices
1 large, cut into 8 slices
- Heat 1 teaspoon of oil in large heavy nonstick skillet over medium-high heat. Add bacon and cook, turning, until lightly browned, 1 1/2–2 minutes. Place 1 slice of bacon on bottom of each English muffin. Keep warm.
- Remove skillet from heat; add remaining 1/2 teaspoon oil. Beat eggs, egg whites, scallion, salt, and pepper in medium bowl until blended; pour into skillet. Cook over medium heat until eggs begin to set, about 1 1/2 minutes, pushing egg mixture toward center of skillet to form large, soft curds; continue cooking until eggs are just set, about 3 minutes longer.
- Place one-fourth of eggs on top of each slice of bacon. Top with 2 avocado slices and 2 tomato slices; cover with tops of English muffins.
- Per serving: 1 sandwich