Scramble one large egg in a microwave safe 2-inch bowl. Cover with a paper towel and microwave in 15 second intervals until cooked (usually about 45 to 60 seconds total.)
Meanwhile, place English muffin in a toaster.
Spread 1 tablespoon of avocado pesto spread evenly over both sides.
Top one side of the English muffin with a slice of cheese and the cooked egg. Top the other side with the deli turkey and sliced tomato. Layer the turkey side on top of the egg then enjoy! Or, feel free to eat open faced, whatever you prefer.
Be patient with the microwave! Going in 15-second intervals prevents you from having to clean your microwave from the egg explosion!
Avocado: I highly recommend my Avocado Pesto on this! But you can also use avocado slices, or even a fun twist with my Walnut Pesto!
Turkey: You can sub in any protein for the deli turkey!
English Muffin: Feel free to swap the whole wheat English muffin for your preferred bread of choice. Some good options would be a whole wheat bagel breakfast sandwich or breakfast sandwich on sourdough slices!
Cheese: Add your favorite cheese: Cheddar, Muenster, or mozzarella would be yummy alternatives!
Customize: Not listed here are any number of ingredients you can add to make this breakfast egg sandwich your own! Sautéed greens, onions, peppers, or sliced tomatoes are perfect options for making your breakfast healthier by including lots of veggies!
If looking to prepare in advance and have frozen breakfast sandwiches at the ready for an even quicker option, you can prep the sandwich with toasted English muffin, cooked egg, deli meat, cheese and pesto (and cooked veggies if including), then wrap in paper towel and store in a sealed bag or container in the freezer for up to 2 weeks, for best quality. When ready to eat, pop the whole sandwich (with paper towel) in the microwave until steaming hot all the way through, 1-2 minutes. Then you can add some of your raw veggies and you're ready to go!