Soft and buttery toasted English muffins topped with Canadian bacon, fresh California Avocado slices and melted baby Swiss cheese. It’s one breakfast you won’t mind losing sleep over! Enjoy!
Open-Faced California Avocado Breakfast Melts
|2||English muffins, sliced|
|4||slices Canadian bacon|
|1||ripe Fresh California Avocado, seeded, peeled and sliced into 12 slices|
|4||slices baby Swiss cheese|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Butter each English muffin. Heat a skillet to medium. Place English muffins, butter side down, on hot skillet. Cook until slightly toasted (approximately 1 minute).
- Assemble open faced sandwiches as follows: 1 slice toasted English muffin (butter side up), 1 slice Canadian bacon, 3 slices California Avocado, 4 slices baby Swiss cheese.
- Place open faced sandwiches on a cookie sheet and place under preheated broiler in oven for 3 minutes, or until cheese is melted. Serve warm.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.