Prep Time 5 minutes Cook Time 10 minutes
You can feel great about every ingredient in this breakfast sandwich. It's so cheesy and delicious, you will never eat one from a drive-thru again.
by Christina Stanley-Salerno
What you'll need
- 4 whole-wheat English muffins, toasted
- 1 cup spinach, finely chopped
- 2 tablespoons extra virgin olive oil, divided
- 4 large eggs
- 4 pieces of mozzarella cheese, thinly sliced
- 1 small clove garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Helpful Tip:
Add Canadian bacon to this sandwich
Notes:
Yields 4 sandwiches
How to make it
- Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium heat. Add in garlic and chopped spinach and cook until spinach is just wilted, about 1 minute. Set spinach aside in a small bowl and wipe out pan with a paper towel.
- Place the same skillet back over medium-low heat. Add remaining 1 tablespoon olive oil to skillet and crack eggs gently into pan. Cook eggs until whites are almost completely set, about 2 minutes. Gently flip eggs over and top each egg with some spinach and a slice of cheese. Place the lid onto the skillet. Cook until cheese is starting to melt, about 30 seconds. Place each egg onto a toasted English muffin. Serve immediately.
