1 avocado, halved and pitted
2 Tablespoons Pompeian Bold Extra Virgin Olive Oil , divided
1 teaspoon Dijon mustard
2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil
4 large eggs
2 multi-grain English muffins (or four slices whole-grain bread), lightly toasted
4 slices extra-sharp cheddar cheese
1 cup arugula
1/2 shallot, thinly sliced
- In a mini food processor, blend together avocado, 1 Tablespoon Pompeian Bold Extra Virgin Olive Oil, and Dijon until smooth; season with salt and pepper to taste.
- Heat 1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil in a large skillet over medium until shimmering. Crack two eggs into oil and as eggs cook, carefully tilt pan so the oil puddles. Using a spoon baste hot oil over eggs and continue to cook and baste until whites are set and yolks are cooked to desired consistency. About 2–3 minutes. Repeat cooking and basting process with remaining Tablespoon of the Smooth EVOO and eggs.
- Brush cut sides of English muffin halves with remaining Tablespoon Pompeian Bold Extra Virgin Olive Oil. Spread avocado mixture onto cut sides of each English muffin halve then layer a slice of cheese, a handful of arugula, and a few slices of shallot on top. Place a cooked egg on top of each sandwich and season with salt and pepper.