High-Protein Pesto Breakfast Sandwich

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.