| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chewy, toasted English muffins form the base for scrambled eggs topped with chunky salsa and a creamy slice of avocado.

Scrambled Salsa Sandwiches

6 large eggs
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 English muffins, split and toasted
1/2 cup salsa
1/2 avocado, pitted, peeled and sliced

1. Whisk eggs together with water. Spray a nonstick skillet with vegetable cooking spray. Heat skillet and add eggs. Cook, stirring occasionally, until set; season with salt and pepper.
2. While eggs are cooking, toast English muffins. Top muffin halves with scrambled egg mixture. Spoon salsa over eggs; top with avocado slices.

Makes 4 servings.

||| Save this Recipe on Delicious |||