Egg and Avocado Muffins
Sweet hot mustard adds flavour that complements the creamy avocado and salty pancetta. These muffins are great for any morning meal and even for a breakfast for-dinner.
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Cooking tools:
- Skillet
- Stove
- Paper towel
- Plate
- Toaster
- Grill
- Chef's knife
- Cutting board
- Measuring spoon
- Ramekin
- Slotted spoon
- Baking sheet
Ingredients
- 8 thin slices pancetta
- 4 whole wheat English muffins split in half
- 4 teaspoons sweet hot mustard
- 2 avocados pitted, peeled and sliced
- 1 tablespoon vinegar
- 8 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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