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Prep
Difficulty
Easy
Time
Estimate
30 mins
Sear the veggies briefly. Place all of the smoothie ingredients in the blender. Toast the english muffins. Sear the egg. Blend the smoothie. Assemble the sandwich.
A quick sear of zucchini, thick juicy slices of tomatoes help make this egg sandwich a hearty and delightful breakfast.
Grassy, earthy but temptingly sweet. Just a couple dates, a couple leaves of kale and a generous handful of frozen fruit. Any fruit will do, but fresh seasonal peaches would be lovely mid to late summer. To make this vegan simply substitute the dairy products for almond milk or juice.
