Quick Breakfast Sandwich with Egg and Avocado

Toast 1 English muffin until golden brown and crispy. While the muffin is toasting, prepare the egg patty. In a small bowl, whisk 1 large egg with 1 tablespoon of chopped chives, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper. Cook the egg mixture in a non-stick pan over medium heat until set, forming a round patty.

Once the English muffin is toasted, slice it in half. Spread 2 tablespoons of cream cheese evenly on one half of the muffin.

On the other half of the English muffin, spread 1 teaspoon of chili crisp.

Assemble the sandwich: Place the muffin half with chili crisp on a clean surface. Layer the cooked egg patty on top, followed by the sliced 0.25 medium avocado. Finally, top with the muffin half spread with cream cheese.