Soft-Boiled Egg and Avocado Breakfast Sandwich on English Muffin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing breakfast sandwich featuring creamy avocado and perfectly soft-boiled eggs atop a toasted English muffin with a hint of tangy lemon. This american-inspired sandwiches & wraps ready in about 20 minutes combines large egg, English muffin, 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 320 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.

Prep: 10 min Cook: 10 min Serves 1 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a small pot of water to a boil. Gently lower 1 large egg into the boiling water and cook for exactly 6 minutes for a soft-boiled egg with a set white and runny yolk. Remove egg and place in ice water for 2 minutes to stop cooking.
  2. Step 2: While egg cooks, split 1 English muffin in half and toast until golden brown, about 3-4 minutes.
  3. Step 3: In a small bowl, mash 1/4 ripe avocado with 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until creamy.
  4. Step 4: Spread 1 tsp unsalted butter on each toasted English muffin half. Spread the mashed avocado evenly over the bottom half.
  5. Step 5: Carefully peel the soft-boiled egg, slice it in half lengthwise, and place the halves on top of the avocado spread.
  6. Step 6: Close the sandwich with the top English muffin half and serve immediately while egg is warm.

Frequently asked questions

How long does Soft-Boiled Egg and Avocado Breakfast Sandwich on English Muffin take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Soft-Boiled Egg and Avocado Breakfast Sandwich on English Muffin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Soft-Boiled Egg and Avocado Breakfast Sandwich on English Muffin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Soft-Boiled Egg and Avocado Breakfast Sandwich on English Muffin for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Soft-Boiled Egg and Avocado Breakfast Sandwich on English Muffin?

American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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