Cook the hashbrowns according to package directions.
While the hasbrown is cooking prep your other ingredients.
To make the pesto butter, mix 1 tbsp pesto with 1 tbsp softened butter. Set aside.
To make the hot honey drizzle, mix together 3 tbsp honey with 1/2 tsp chili flakes and 1/4 tsp dijon mustard. Set aside.
Toast the english muffins and spread with pesto butter on both sides. Then, heat a pan to medium heat, add a drizzle of oil and cook the eggs to your liking (we recommend sunny side up or over easy).
Finally to assemble the sandwich: Layer a hashbrown on one side of the english muffin and drizzle with hot honey. Then layer the cooked egg, sliced avocado with a squeeze of lemon over it and finally the top of the english muffin.
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Notes
For the hot honey, if you don't have dijon mustard the hot honey is still delicious with just honey and chili flakes.This sandwich can easily be made with your favorite egg substitute and vegan butter.Looking to make homemade pesto? Check out our easy pesto recipe.