Sriracha and avocado breakfast muffin

I saw someone meal prepping a McMuffin style sandwich for breakfast, and it had to be done.
If you don’t like your eggs runny, or want less mess, scramble them instead, or fry on both sides.
And, if you want less spice, switch out the sriracha for another of your favourite sauces.
Meal prep a few of these at a time and keep in the fridge for up to 3 days, for a perfect on the go breakfast or lunch.

Recipe

1 English muffin
1 egg
1/2 avocado, sliced
1 tbsp sriracha
1 tbsp mayo (kewpie is ideal)
Sesame seeds & chilli flakes to top (I used @justspices_uk avocado topping)

Method

1. Slice your english muffin in half and toast.

2. Fry an egg whilst your muffin toasts - I leave mine runny, but you could even scramble yours if it’s to take on the go.

3. Add your sriracha to one side of your muffin, and mayo to the other.

4. Add your sliced avocado to the bottom bun, then top with your egg, seasonings, then sandwich together.

5. Serve immediately, or wrap up and refrigerate for up to 3 days.

Notes + Variations:

Cook your egg however you like, and use whatever bread you like.