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Prep
Difficulty
Easy
Time
Estimate
15 mins
Slice the vegetables for the sandwich and prepare all of the fruit for the smoothie. Place the english muffins in the toaster or oven to toast. Sear the summer squash. Start making the smoothie. Cook the eggs. Assemble the sandwiches. Do a final blend of the smoothie and breakfast is ready!
A quick sear of zucchini, thick juicy slices of tomatoes help make this egg sandwich a hearty and delightful breakfast.
Cherries and walnuts are such good friends that blending them together makes breakfast feel a bit more extravagant, although the protein from the nuts nicely balances the rest of the sweetness of the drink. Frozen fruit will yield a thicker chillier beverage. Make this vegan by substituting almond milk for the milk and yogurt in the recipe.
