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Diabetic Living Magazine
“This open-faced egg sandwich has a bit of southwestern flair with avocado and fresh salsa. And while you'd normally expect it served on toast or an English muffin, we've switched things up by serving it on a whole-grain waffle.”
1 frozen whole-grain waffle, such as Van's 8 Whole Grains Multigrain
1 egg, cooked sunny-side up
¼ medium avocado, halved, seeded, peeled and chopped
1 tablespoon refrigerated fresh salsa
1Toast waffle according to package directions. Top with egg, avocado, and salsa.