Avocado Egg Breakfast Sandwich {How to Make Baked Eggs With Cila

My kids love eggs. (Both my 9 year old and 7 year old are now quite proficient at making scrambled eggs for breakfast.) They also love avocado. And English muffins. And chips and salsa. I took a risk in putting all these things together for a "breakfast for dinner" meal, and it was a big success. (Minus the chips, but I suppose you could add those if you wanted a little crunch in your 'wich!) 2 of the 3 didn't make any comment about the cilantro in the eggs. And the third said he'd try this new egg 'without the green thing'...I'm calling that a success y'all. And this was a big winner with the adults as well. All the different flavors and textures make this a perfect 'brinner' meal, in our book.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 sandwiches

Ingredients

• 1  bunch cilantro
• 6  eggs
•  salt, to taste
•  pepper, to taste
• 6  English muffins
• 6  slices cheese (I used Monterey Jack)
• 6  tablespoons salsa
• 1  avocado, mashed
• 2  teaspoons lemon juice or 2  teaspoons lime juice
• 1  bunch cilantro
•  salt, to taste
•  pepper, to taste
•  side  fresh fruit

Directions

1. Preheat the oven to 350°F. Lightly spray 6 muffin tins with non-stick cooking spray.
2. Add cilantro leaves to the bottom of each muffin cup, along with a pinch of salt and pepper. Crack and egg into each muffin cup. Top with cilantro and salt and pepper.
3. Bake in the preheated oven for 15-20 minutes, or until the yolk has cooked through.
4. Meanwhile, combine the mashed avocado with lemon or lime juice, leftover chopped cilantro, salt and pepper, all to taste.
5. Assemble the sandwiches once the baked eggs are cooked. I layered mine like this - English muffin, avocado/guacamole, baked egg, salsa, slice of cheese, English muffin. Then place in the oven on a baking sheet for about 10 minutes, or until cheese has melted.
6. Serve Avocado-Egg Breakfast Sandwich with side of fresh fruit.