Fried Egg and Avocado Breakfast Sandwich on English Muffin

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A nourishing breakfast sandwich featuring a sunny fried egg, creamy avocado, melted cheddar, and spicy sriracha mayo on a toasted English muffin. This American-inspired sandwich and wrap recipe, ready in about 10 minutes, combines large egg, English muffin halves, ripe avocado into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 370 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large egg
• 2 English muffin halves
• 1/4 fruit ripe avocado
• 1 sharp cheddar cheese slice
• 1 tbsp mayonnaise
• 1 tsp sriracha sauce
• 1 tsp butter
• 1/8 tsp salt
• 1/8 tsp black pepper

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mash 1/4 ripe avocado with a pinch of salt and black pepper until creamy but still a little chunky.
2. Step 2: In a small skillet over medium heat, melt 1 tsp butter. Crack 1 large egg into the skillet and cook until the white is set but yolk is still runny, about 3 minutes. Optionally baste with hot butter for firmer yolk.
3. Step 3: While the egg cooks, toast 2 halves of an English muffin until golden brown.
4. Step 4: Mix 1 tbsp mayonnaise with 1 tsp sriracha sauce to make spicy mayo.
5. Step 5: Spread the spicy mayo on both English muffin halves, then layer the mashed avocado on the bottom half, top with the fried egg, 1 slice sharp cheddar cheese, and close with the top half. Serve immediately.