Egg Spinach & Cheddar Breakfast Sandwich
Fill yourself up with this ultra-quick egg, spinach and Cheddar breakfast sandwich. Not only is it fast, but there's a good chance you already have the ingredients on hand that you'll need to pull it together, so you can skip a trip to the store before your busy workweek.
Ingredients
- 2 teaspoons extra-virgin olive oil, divided
- 2 cups coarsely chopped baby spinach
- ½ teaspoon garlic powder
- ¼ teaspoon ground pepper, divided
- ⅛ teaspoon salt
- 1 large egg
- 1 whole-grain English muffin, toasted
- 2 tablespoons shredded extra-sharp Cheddar cheese
Description
Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add spinach, garlic powder, 1/8 teaspoon pepper and salt; cook, stirring, until the spinach is wilted, 1 to 2 minutes. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan. Break egg into the pan; sprinkle with the remaining 1/8 teaspoon pepper. Cook until set on the bottom, 1 to 2 minutes. Break the yolk, then flip the egg and cook, undisturbed, until set, about 1 minute more.
Place the spinach on an English muffin half. Sprinkle with cheese, then top with the fried egg and remaining muffin half.
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