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Mexican-Style Ham and Egg Breakfast
Diabetic Living Magazine
“Packed with protein and lower in carbs, these ham and egg breakfast sandwiches with guacamole will keep you full all day.”
½ medium avocado, peeled (see Tip)
2 tablespoons thinly sliced green onion tops
1 tablespoon lime juice
1 clove garlic, minced
2 whole grain English muffins, split and toasted
¾ cup packaged fresh baby spinach
2 ounces thin sliced lower sodium honey ham, such as Hillshire Farm®
Nonstick cooking spray
2 tablespoons fresh pico de gallo, salsa, or salsa verde
1Place avocado in a medium bowl. Add green onion, lime juice, and garlic; mash with a fork or potato masher (see Tip). Spread mixture onto cut sides of English muffins. Top bottom halves with spinach and ham.
2Coat a 10-inch nonstick skillet with cooking spray; heat over medium. Break eggs into skillet, keeping them separate. Reduce heat to low; cook 3 to 4 minutes or until whites are completely set and yolks start to thicken.
3Turn eggs and cook 30 seconds more for over-easy yolks or 1 minute more for over-hard yolks. Top sandwiches with eggs and pico de gallo. Replace muffin tops, spread sides down.
Tips: To save leftover avocado half, wrap tightly with plastic wrap, then with foil. Store in refrigerator up to 24 hours. Using a spoon, scrape a thin layer off the top of avocado flesh before serving.
To simplify prep, omit the first four ingredients and use ⅓ cup Wholly Guacamole refrigerated avocado dip (guacamole).