California Breakfast Sandwich

Towards the end of my pregnancy something strange happened that I didn't expect....I craved healthy foods. What's up with that? I thought I was suppose to be craving ice cream, pickles, double cheeseburgers and milkshakes for the whole 9 months and gain like 100 pounds!?!?!?

Don't get me wrong. I totally had moments of ridiculous cravings for cheeseburgers at 11:00 pm, with the closest McD's being a 50 mile round trip. As you recall in an earlier post, I called that "the burger incident", which thankfully only happened a small handful of times. Overall, I'd say my biggest cravings were for these huckleberry smoothies. I probably made this smoothie about 2-3 times a week and added Shakeology vanilla protein powder to give me the extra protein and nutrients I needed to survive working overtime at the hospital in my 3rd trimester with ridiculously swollen feet. 

Now that I've become accustomed to eating all things whole wheat, quinoa, and chia, my body still craves it and my taste buds actually enjoy it! I would have never pegged myself as someone who would add chia to their oatmeal or drink coconut/almond milk. I didn't even know what chia was until I was pregnant. And whole wheat?!? I can't believe I actually prefer it to white bread now. That little Nolan did some weird things to my taste buds when he was baking inside me. Little stinker ;)

Let me tell you what...this California Breakfast Sandwich is not only good for you, but seriously flavorful. It's been snowing the past few days and I needed something that reminded me of warm weather, and this sandwich did the trick!  So grab yourself a tall glass of bright sunny orange juice with this sandwich for a great start to your day!

California Breakfast Sandwich
{Serves 1}

-1 Whole Wheat English Muffin-toasted
-1/2 tablespoon Basil Pesto
-1 Egg
-1/8 cup shredded Monterey Jack Cheese
-2 slices Tomato
-1 teaspoon Lemon Juice
-3 slices Avocado

Heat a non-stick skillet over medium-low heat, spray with non-stick cooking spray. Fry the egg on one side for 1-2 minutes until set and then flip to the other side. Top with shredded Monterey jack cheese. Continue cooking the egg for 1-2 minutes until desired doneness and the cheese has melted.

Meanwhile, spread the basil pesto on both halves of the whole wheat English Muffin and toss the avocado slices with the lemon juice. Assemble the sandwich by placing the cheesy fried egg on bottom half of the basil pesto covered English muffin, followed by the tomato and avocado slices and sandwich it with the top of the English muffin.