Pesto Breakfast Sandwich

Ingredients:

• 1 Tablespoon olive oil
• 1 large egg
• 2 ounces avocado, sliced
• 2 Tablespoons basil pesto
• 1/4 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon salt
• 1 whole wheat English muffin
• 2 Tablespoons basil pesto 
• 3/4 cup microgreens

Instructions:

1. Heat the oil in a skillet over medium heat. Crack the egg into the skillet and cook until it is fully set, about 3-5 minutes.
2. On the toasted English muffin, spread the basil pesto on one side and the avocado slices on the other side.
3. Toss the microgreens with the lemon juice, lemon zest, crushed red pepper flakes, and salt. Place the egg on top of the avocado, then top with the seasoned microgreens. Top with the other half of the English muffin. 
4. Serve and enjoy!

Nutrition Information:

Serving Size: 1 Sandwich

Calories: 585

Fat: 44 g

Carbohydrates: 31 g

Fiber: 5 g

Sodium: 830 mg

Sugar: 8 g

Protein: 17 g