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SERVES 2 FACEBOOKPINTERESTTWITTEREMAILPRINT
INGREDIENTS
2 English muffins, split, toasted
- chutney (such as Stonewall Kitchen Old Farmhouse Chutney), to taste
- toppings, as desired: provolone cheese, sliced avocado, fresh baby spinach leaves, sliced tomatoes and jarred roasted red peppers, to taste
2 eggs
DIRECTIONS
Spread cut sides of muffins with chutney; layer bottom muffin with desired toppings and set aside. Spray a nonstick skillet with cooking spray and place over medium heat. Add eggs and cook until whites are nearly set; flip and cook just until whites are done. Place eggs on sandwiches; cover with top muffin. Serve immediately.
Note: This recipe cooks the eggs over easy, but you can cook them longer or, if desired, cover the pan with a lid halfway through cooking to trap heat on the top side of the egg, allowing the white to cook through without flipping (sunny-side up). If necessary, adjust heat down to prevent the edges of the egg from overcooking.
introduceyourself 
