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Eggs and Greens Breakfast

Thank You Elisabeth Tyndall For The Recipe!

Approximately 415 Calories per serving
Serves 1
Carbs: 26.82g
Protein: 17.77g
Fats: 26.87g

Eggs and Greens Breakfast
  • 1 Small Tomato
  • 2 Basil Leaves
  • Pinch of Salt
  • 1/2 tbsp Balsamic Vinegar
  • 1/2 Small Avocado
  • 3/4-1c. Baby Greens
  • 2 Eggs
  • Pinch of Pepper
  • 1/2 English Muffin
Chop tomatoes and basil. Add a pinch of salt and balsamic vinegar. Gently add avocado and put over greens. Fry eggs with cooking spray, sprinkle of salt and pepper. Cook yolk to desired doneness. Add an english muffin to the side.

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