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Chewy, toasted English muffins form the base for scrambled eggs topped with chunky salsa and a creamy slice of avocado.

Scrambled Salsa Sandwiches

6 large eggs
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 English muffins, split and toasted
1/2 cup salsa
1/2 avocado, pitted, peeled and sliced

1. Whisk eggs together with water. Spray a nonstick skillet with vegetable cooking spray. Heat skillet and add eggs. Cook, stirring occasionally, until set; season with salt and pepper.
2. While eggs are cooking, toast English muffins. Top muffin halves with scrambled egg mixture. Spoon salsa over eggs; top with avocado slices.

Makes 4 servings.