Egg sandwiches are in my top 10 favorite foods (specifically taylor ham and/or bacon egg and cheeses) but they usually send me into a full IBS flare. My green eggs and sammy does a great job of replicating all of my fave parts of a BEC without leaving me feeling like sh*t after.

Crispy olive oil fried egg simulates the crunch of bacon. Creamy avocado subs out cheese. Lemon juice adds acidity that I would normally get from hot sauce, which can really irritate my gut (do not sleep on the lemon here, it’s fabulous). A shhmmeeeear of homemade parsley pesto to keep things interesting. And microgreens for even more texture.

This has been my go to WFH lunch for the past year now and I am showing no signs of stopping.

Wishbone Kitchen

Green Eggs and Sammy

Ingredients

  • 1 english muffin
  • 1 large ege
  • lemon zest and juice
  • ¼ avocado sliced
  • ½ tbsp parsley pesto
  • microgreens
  • flaky salt
  • 1 tbsp olive oil

Instructions

  1. Heat a small non-stick pan over medium low heat. Add 1 tbsp of olive oil. When the pan is preheated, add the egg. Be careful of oil splatter. If the oil is splattering a lot, reduce the heat. Cook undisturbed for 5 minutes or until whites are fully set and edges are crispy.
  2. While the egg cooks, toast the english muffin. Spread pesto on one half and sliced avocado to the other. Season avocado with flaky salt.
  3. When the egg is fully cooked, remove from the pan and allow any excess oil to drip off.
Be the first to write a review
RATE + REVIEW

What do you think of this recipe?