Mustard, Avocado, and Dill on a Whole-Wheat Muffin With Boiled Egg
Mustard, Avocado, and Dill on a Whole-Wheat Muffin With Boiled Egg
| Ingredients |
|---|
| 2 whole-wheat English muffins, split and toasted |
| 2 teaspoon whole-grain mustard |
| fresh dill, for serving |
| 2 eggs |
Instructions:
Fill a sauce pan with 1/2 inch of water. Bring to a boil. Add eggs, reduce heat to medium, cover, and cook for 6 1/2 minutes (for any number of eggs). Immediately place in cold water bath. Peel carefully when cooled.
Top the English muffin with the mustard, avocado, and dill, dividing evenly. Serve with the eggs.
Nutrition Facts
Serving Size:2
| Amount Per Serving | ||
|---|---|---|
| Calories 708 |
||
| Total Fat 38 |
||
| Saturated Fat 8 |
||
| Total Carbohydrate 60 |
||
| Dietary Fiber 10 |
||
| Sugars 12 |
||
| Protein 30 |
||
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