Breakfast
Southwestern Waffle
This open-faced egg sandwich has a bit of southwestern flair with avocado and fresh salsa. And while you'd normally expect it served on toast or an English muffin, we've switched things up by serving it on a whole-grain waffle.
13 min
Prep Time
25 min
Cook Time
Easy
Level
4
Servings
This open-faced egg sandwich has a bit of southwestern flair with avocado and fresh salsa. And while you'd normally expect it served on toast or an English muffin, we've switched things up by serving it on a whole-grain waffle.
Ingredients
-
1 frozen whole-grain waffle, such as Van's 8 Whole Grains Multigrain
-
1 egg, cooked sunny-side up
-
¼ medium avocado, halved, seeded, peeled and chopped
-
1 tablespoon refrigerated fresh salsa
Method
-
Toast waffle according to package directions. Top with egg, avocado, and salsa.
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