English Muffin Egg Sandwich

Have you been looking for a hot breakfast that is lectin-free & gluten-free? Look no further than this English Muffin Egg Sandwich. This English Muffin Egg Sandwich is a delicious hot breakfast sandwich that will take only a few minutes to prepare and will keep you satisfied for hours.

The English muffin is made in a microwave. At the same time, the egg is scrambled on the cooktop with an egg ring. You can get creative with the toppings or keep it simple. Whatever your little heart desires.

Sometimes, the morning can be hectic. English Muffin Egg Sandwich is ideal for weekday breakfast. See my meal prep ideas below to find out ways to make ahead of time so you can eat on the go. If you want to start your day well, try an English Muffin Egg Sandwich.

Tips from the LECTIN FREE WIFE

For breakfast on the go try adding these ideas to your meal prep days.

• English muffin- Pre-measure dry ingredients into a zipper bag. Use a sharpie to write the contents on the bag and what liquid ingredients still need to be added.

• For the eggs- Did you know you can make these eggs ahead of time, store in the refrigerator and microwave when ready to eat? If you don’t have an egg ring, you can make eggs in the oven in a large size muffin tin

• Cheese Please-Try making my Almond Ricotta ahead of time and using it as a cheesy (non-cheese) spread

English Muffin Egg Sandwich

I’m going to break this down into two sections- English Muffin & Egg.

INGREDIENTS

Here’s the goodies you’ll need to make the English Muffin.

·       2 tbsp coconut flour

·       1 large egg

·       1/8 tsp baking powder

·       1/8 tsp iodized sea salt

·       2 tbsp almond milk

·       shortening (Use compliant shortening)

·       3 1/2-inch ramekin or extra wide coffee cup
(Cooking times will be longer if you use a smaller size cup)

INSTRUCTIONS

Here’s how to make the English Muffin.

1.     Grease the ramekin with shortening

2.     Mix the flour, egg, baking powder, salt, and almond milk with a whisk in a glass measuring cup.

3.     Pour into the greased ramekin.

4.     Microwave on high for 90 seconds (maybe longer if using smaller ramekin or cup)

5.     Immediately dump muffin out of ramekin onto cutting board or plate and cut into two pieces.

6. Toast in a toaster or toast on pan for cooking the egg

For the Egg

INGREDIENTS/SUPPLIES

Here’s the goodies you’ll need to make the Egg for the sandwich.

·      1 large egg

·      1 egg ring

·      avocado oil

·      avocado oil spray

·      iodized salt

·      Pepper

Here’s the goodies you’ll need to make the Egg for the sandwich.

1.     In a small, non-stick skillet or griddle, heat 1-2 tbsp of avocado oil over medium-low heat.

2.     Swirl the heated oil around the pan to coat all surfaces 

3.     Place egg ring in pan, using the avocado oil spray-mist the egg ring

4.     Crack the egg into the egg ring. Use a knife to break the yolk apart if desired and coach the egg into and unfilled crevicesspray-mist     Generously sprinkle with salt and pepper 

6.     Wait for the egg to cook and turn white. Without lifting the egg ring, rotate it side to side to ensure the egg is not stuck to the egg ring.

7.     Once the egg is almost entirely cooked except for the top, remove the egg ring. Use a spatula to flip the egg onto the uncooked side and allow it to finish cooking. It will only take a few seconds. Remove egg from pan to plate.

8.     Toss your English muffin slices onto the hot pan and toast in the remaining avocado oil to your preference

9.     Assemble the sandwich and enjoy. 

Here’s the printable recipe…

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English Muffin Egg Sandwich

Yield: 1

Author: Lectin free wife

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This delightful breakfast sandwich will only take a few minutes out of your morning to prepare, leaving you satisfied for hours. The english muffin is made in the microwave and the egg is made on the cook top using an egg ring. You can keep it simple with just the muffin and egg combo or get creative with your toppings.

Ingredients

For the English Muffin

• 2 tbsp coconut flour
• 1 large egg
• 1/8 tsp baking powder
• 1/8 tsp iodized sea salt
• 2 tbsp almond milk
• shortening*
• 3 1/2 inch ramekin or extra wide coffee cup**

For the Sandwich Egg

• 1 large egg
• 1 egg ring
• avocado oil
• avocado oil spray
• iodized salt
• pepper

Instructions

For the English Muffin

1. Grease the ramekin with shortening
2. In a glass measuring cup mix the flour, egg, baking powder, salt, and almond milk together with a whisk
3. Pour into the greased ramekin
4. Microwave on high for 90 seconds (may be longer if using smaller ramekin or cup)
5. Immediately dump muffin out of ramekin onto cutting board or plate and cut into two pieces

For the Sandwich Egg

1. In a small, non-stick skillet or griddle heat 1-2 tbsp of avocado oil over medium-low heat
2. Swirl the heated oil around the pan to coat all surfaces 
3. Place egg ring in pan, using the avocado oil spray- mist the egg ring
4. Crack the egg into the egg ring. Use a knife to break the yolk apart if desired and coach egg into and unfilled crevices
5. Generously sprinkle with salt and pepper 
6. Wait for egg to cook and turn white. Without lifting the eggs ring- rotate it side to side to make sure the egg is not stuck to the egg ring
7. Once egg is almost cooked completely except for the top, remove the egg ring. Use a spatula to flip the egg onto the uncooked side and allow to finish cooking. This will only take a few seconds. Remove egg from pan to plate
8. Toss your English muffin slices onto the hot pan and toast in the remaining avocado oil to your preference
9. Assemble the sandwich and enjoy. 

Notes:

*Use compliant shortening

**Cooking times will be longer if you use a smaller size cup

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