1/2 cup of seeded and diced tomato
1/2 cup of chopped avocado
1/4 cup of sliced green onion
1/2 tsp of chipotle-flavoured hot sauce
2 cups of whisked eggs
4 English muffins, toasted
Sour cream
Combine the tomato with avocado, green onions and hot sauce; reserve. Spray a large, nonstick skillet with cooking spray and set over medium heat. Pour the eggs into the skillet; swirl the skillet to distribute evenly. Cook, without stirring, for 2 minutes or until the bottom begins to set. Stir the eggs, breaking up any large pieces with the edge of a spatula, for 2 to 3 minutes or until eggs are set. Divide the scrambled eggs evenly between the English muffins; top with reserved fresh salsa mixture and garnish with sour cream (if using).
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