Chili-Lime Heirloom Tomato Breakfast Sandwiches with Avocado

Chili and lime lend a sunny coastal kick often linked to California breakfast tables. These English-muffin stacks layer runny eggs, heirloom tomatoes, and chili-lime mayo with creamy avocado for a bright morning bite.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 410 cal
• 17g protein
• 32g carbs
• 25g fat
• 6g fiber

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Ingredients

• 4 English muffins
• 2 medium heirloom tomatoes
• 4 large eggs
• 1 ripe avocado
• 3 tbsp mayonnaise
• 1 lime
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 4 sharp cheddar cheese slices
• 1 tbsp butter
• 2 tbsp fresh cilantro
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Split and toast the English muffins until golden. Stir mayonnaise with lime zest, half the lime juice, chili powder, and garlic powder to make a quick chili-lime spread.
2. 2Mash the avocado with remaining lime juice, salt, and black pepper until chunky-smooth.
3. 3Heat a nonstick skillet over medium and melt the butter. Crack in the eggs and cook sunny-side or over-easy until whites are set and edges crisp, about 3 minutes; season lightly.
4. 4In the last minute, lay a cheese slice over each egg so it melts.
5. 5Spread the chili-lime mayo on the bottom muffin halves. Layer thick slices of salted heirloom tomato, then the cheesy egg, then a generous smear of mashed avocado.
6. 6Top with cilantro leaves and the muffin lids. Press gently and serve immediately while the egg yolk is still runny and the tomato is juicy.