Food Recipes Breakfast & Brunch Breakfast Sandwiches Scrambled Egg and Avocado Breakfast Sandwiches 5.0 (1) 3 Reviews This simple and satisfying breakfast sandwich recipe calls for using American cheese, but it’s equally as delicious with Gruyere or sharp cheddar cheese. Feel free to use your favorite toast if you don’t have English muffins. A dash of vinegary hot sauce is a great addition here. Slideshow: More Breakfast Recipes By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close T. Photo: ABBY HOCKING Active Time: 15 mins Total Time: 15 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 4 English muffins, split 4 slices American cheese 2 tablespoons unsalted butter 8 large eggs, beaten Kosher salt and pepper 1 ripe Hass avocado, peeled and cut into thin wedges Chopped scallions, for garnish Directions Preheat the oven to 375°. 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. 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. Rate It Print