English Muffin Sandwich with Microgreens

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Ingredients

Heat your skillet to high heat.
Once the skillet is hot, add the two turkey bacon strips and allow them to get hot and crispy for about 2 minutes on both sides on high heat.
After the turkey strips are done, move them to your cutting board and cut each strip in half.
Crack three whole eggs into a bowl then whisk well using a whisk or fork.
Heat a skillet on moderate heat and add 1 tablespoon of olive oil.
While the oil heats up, wash then finely chop the green onion into rounds.
Add the chopped green onion to the hot oil and sauté for a couple of minutes.
Add the whisked eggs and lower the heat to moderate.
Using a spatula or wooden spatula, move the eggs around while cooking.
Once the eggs are almost cooked through, add ¼ teaspoon of salt and a couple of cracks of black pepper.
After the eggs are done cooking, move the skillet off the heat and cover it to keep the eggs warm.
Split open the English muffins.
Toast the English muffins in your skillet for 2 minutes on each side.
Start with the bottom half of your English muffin then add a slice of tomato, half of the scrambled eggs, the halved turkey bacon, and some microgreens.
Enjoy with some fresh berries on the side, your favorite coffee, or tea!