Recipe
English Muffin Egg Breakfast Sandwich
Ingredients
- 1 small tomato
- 2 cups spinach
- 2 english muffins
- 1 tsp oil
- 2 eggs
- Pinch of salt and black pepper
Directions
- Rinse and slice tomato into 4 slices. Rinse spinach.
- Split each muffin in half. Set muffin tops aside.
- In a medium skillet over medium heat, heat oil.
- Gently break eggs into the skillet. Be careful not to break the yolk. Cook for about 1 minute. Carefully flip each egg over with a rubber spatula. Cook until the yolk is slightly firm, about 1–2 minutes. Top each muffin bottom with cooked egg.
- Add spinach to the skillet with a splash of water and pinch of salt. Cover and cook until wilted, about 3 minutes.
- Top the egg with tomato and spinach. If using avocado, add avocado slices here. Cover with the muffin tops to make a sandwich.
