Whole-Wheat English Muffin with Egg & Salsa
My new favorite breakfast is a deliciously savory alternative to sweet morning meals. Paired with a mango, blueberry smoothie this breakfast packs protein and flavor for a smooth morning ahead.
-Whole-wheat English muffin
-1 Egg (From Cage-Free Hens)
– Fresh Salsa
– Fresh Goat Cheese
Toast the English muffin halves. Whisk egg in small bowl along with a dash of cayenne pepper and turmeric (this gives the egg its bright color). Pour the egg mixture onto small pan on medium heat (adjust heat as needed). I prefer the egg to be fully cooked (not runny) but you can cook it however you normally like it.
Add about 1/2 tsp crumbled goat cheese to each English muffin half. Heat if desired for 15 seconds to melt. Add cooked egg, salsa, and hummus. Enjoy!