English Muffin Sandwiches Recipe with Eggs and Avocado Feta Smash with Black Pepper essential oil

This English Muffin Sandwiches with Eggs Avocado Feta Mash features Young Living black pepper essential oil, lemon essential oil and your choice of basil essential oil, coriander essential oil or parsley essential oil.

Ingredients

Ingredients for Avocado Fetta Mash

ripe avocado (1 medium or 2 small)

¼ cup fetta cheese (optional, to taste)

1 tsp fresh lemon or lime juice (to taste)

½ tsp sea salt and freshly ground pepper (to taste)

1 drop Young Living basil, coriander or parsley essential oil (to taste)

2 drops Young Living lemon essential oil (optional, to taste)

1 drop Young Living black pepper essential oil (optional, to taste)

Ingredients for Scrambled Eggs

2 large or 3 small eggs

2 tbsp milk of choice or water

½ tsp sea salt and freshly ground pepper (to taste)

1 drop Young Living black pepper essential oil (optional, to taste)

butter, coconut oil or olive oil (for cooking)

For Serving

2 English muffins (split ready for toasting)

softened butter or mayonnaise (optional)

fresh baby spinach and/or rocket leaves

tomato slices (optional)

Instructions

1. Cut the avocado in half and scoop out the flesh into a medium size bowl. Then add the rest of the Avocado Fetta Mash ingredients. Using a fork, mash ingredients together to the texture of your liking. Do a taste test an add little more salt and chili if needed. Set aside and begin making the scrambled eggs and toasting the muffins.

2. In a medium size bowl whisk together the eggs, milk, salt, pepper and black pepper essential oil, if using. Then heat a medium-large frying pan (preferably non-stick) to medium heat and add butter and melt. Pour in the eggs and cook while stirring with a spatula until cooked to your liking. Remove from heat and cover to keep warm while you toast the muffins.

3. Toast the muffin halves in your toaster or oven. Then butter them and top the bottom halves of the muffins with the avocado fetta mash. Add a tomato slice or two, then add some scrambled eggs divided evenly between the two muffins. Then add some spinach leaves and a little more fetta, if desired and top with the remaining muffin halves and press down a little. Serve immediately and enjoy.

This recipe is by Chef Kate.