Keyword Breakfast Sandwich, Eggs, English Muffin, Spinach, Tomato, Tomatoes, Whole Wheat English Muffins
Dietary Need Vegetarian
Cooking Method Stovetop
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 214kcal
Equipment
Stovetop
Medium Skillet with Lid
Ingredients
1TomatoSmall
2cupsSpinachFresh
2English MuffinsWhole wheat
1teaspoonCanola Oil
2EggsLarge
1pinchSalt
1AvocadoSmall
Instructions
Rinse and slice tomato into 4 slices. Rinse spinach. If using avocado, peel, remove pit, and slice now.
Split each muffin in half. Set muffin tops aside.
In a medium skillet over medium heat, heat oil.
Gently break eggs into skillet. Be careful not to break the yolk. Cook about 1 minute. Carefully flip each egg over with a rubber spatula. Cook until yolk is slightly firm, about 1-2 minutes. Top each muffin bottom with cooked egg.
Add spinach to skillet with a splash of water and pinch of salt. Cover and cook until wilted, about 1-2 minutes.
Top the egg with tomato and spinach. If using avocado, add avocado slices now. Cover with the muffin tops to make a sandwich.
Video
Notes
Scramble the eggs instead of frying, if you like.
Try toasting the muffins in a toaster or in the oven set to broil before adding eggs and toppings.
Top cooked eggs with sliced low-fat cheese or turkey bacon. Cook 1 slice turkey bacon in skillet for 1 minute on each side. Break into pieces and add to muffin.