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This is a sponsored blog post; while the views expressed here are genuinely mine, consideration was paid to me by Bays® English Muffins to review this product.
Elevate your breakfast, lunch or dinner with these spicy hard-boiled egg and avocado English muffins. Just imagine them! Freshly toasted, crunchy English muffins and bacon bits give the meal a savory taste and texture, while jalapeños in vinegar give it just the right amount of spicy brightness. Mixed it all together with eggs and avocado, and well, I just can’t get enough. Try them out yourself. Recipe and video below.
I love each element of this meal on its own, but together they elevate each other to a sum greater than their parts. The dish itself is so easy, too, from the pre-sliced and easy to use Bays English Muffins, to the quick salsa made from just jalapeño infused vinegar, avocado, salt and pepper.
It’s quick, easy, and so good, I can hardly look at the photos as I write this because I want to stop and make myself some right now!
A Word About Jalapeños in Vinegar
There’s probably never been a time when chiles in vinegar were absent from my refrigerator. We use them constantly. If you haven’t already made them a kitchen staple, look for them in your supermarket’s Hispanic foods aisle. They may have different names like pickled jalapeños, chiles en vinagre, or jalapeños en escabeche, for example.
A Word About English Muffins
We love English muffins. Period. They’re perfect for breakfast, of course, but they are a delightful alternative for lunch, dinner, or as a snack, too. I think it’s important to mention, however, that not all English muffins are equal, not by a long shot. I was so pleased when Bays contacted me, because we think their English muffins are special.
In fact, Bays English Muffins are so special, you’ll need to look for them in the dairy case, because that’s where they’ll be, carefully chilled for freshness.
That freshness makes a world of difference, and you will notice it even as they’re still toasting, because their aroma will fill your kitchen and nearly drive you wild. Bays English Muffins elevate any meal or occasion. I’m just saying!
If you make these spicy hard-boiled egg and avocado English muffins, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.
Spicy Hard-boiled Egg and Avocado English Muffins
Makes 4 servings (each serving uses two English muffin halves)
Prep Time 15 minutes – Start to finish 20 minutes
Ingredients
- 4 hard-boiled eggs
- 2 medium size, ripe avocados, divided
- 2-4 jalapeño peppers from your jalapeños in vinegar + 3 tablespoons of the vinegar.
- 4 Bays English Muffins (remember to look for them in the dairy aisle)
- Bacon bits, to taste
- Queso fresco
- Salt & pepper to taste
Peel eggs and cut them in 4 slices each.
Cut and peel avocados and remove the pits. Take one half avocado and smash it in a bowl. Add 3 tablespoons of vinegar from your jalapeños in vinegar and mix until you get a sauce. Add salt and pepper to taste.
Thinly slice the remaining avocado. Set aside.
Chop jalapeños into very small bits. Set aside.
Toast Bays English Muffins.
Take one muffin half, place a layer of avocado slices on top, then add two slices of egg, a sprinkling of bacon bits, a crumbling of queso fresco and finish with a spoonful of avocado sauce. Add pepper to taste.
Repeat for all eight halves. Easy, right?
Enjoy!
Meal Elevation
We love them sweet as well, like in my purple French toast, which is great for breakfast or brunch or even as a dessert with ice cream.
Get more yummy ideas by following the #BetterWithBays hashtag, and visit them on Facebook.
Print the Spicy Hard-Boiled Egg and Avocado English Muffins Recipe below
Spicy Hard-boiled Egg and Avocado English Muffins
Ingredients
- 4 hard-boiled eggs
- 2 medium size ripe avocados, divided
- 2-4 jalapeño peppers from your jalapeños in vinegar + 3 tablespoons of the vinegar.
- 4 Bays English Muffins remember to look for them in the dairy aisle
- Bacon bits to taste
- Queso fresco
- Salt & pepper to taste
Instructions
- Peel eggs and cut them in 4 slices each.
- Cut and peel avocados and remove the pits. Take one half avocado and smash it in a bowl. Add 3 tablespoons of vinegar from your jalapeños in vinegar and mix until you get a sauce. Add salt and pepper to taste.
- Thinly slice the remaining avocado. Set aside.
- Chop jalapeños into very small bits. Set aside.
- Toast Bays English Muffins.
- Take one muffin half, place a layer of avocado slices on top, then add two slices of egg, a sprinkling of bacon bits, a crumbling of queso fresco and finish with a spoonful of avocado sauce. Add pepper to taste.
- Repeat for all eight halves.
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
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