Scrambled Egg and Avocado Breakfast Sandwiches

Ingredients

• 4 English muffins, split
• 4 slices American cheese
• 2 tablespoons unsalted butter
• 8 large eggs, beaten
• Kosher salt and pepper
• Black pepper
• 1 ripe Hass avocado, peeled and cut into thin wedges
• Chopped scallions, for garnish

Steps

1. Preheat the oven to 375°F. Place the English muffins on a rimmed baking sheet and top each bottom half with 1 slice of American cheese. Bake until the cheese melts, 2 to 3 minutes.
2. Meanwhile, in a large nonstick skillet, melt the butter. Add the eggs and cook over low heat, stirring, until curds begin to form, about 2 minutes. Season with salt and pepper and continue cooking until the eggs are just set, about 2 minutes longer. Spoon the eggs over the cheese and top with the avocado wedges. Garnish with scallions, close the sandwiches, and serve.