Egg And Spinach Breakfast Sandwich

Egg And Spinach Breakfast Sandwich

Ingredients:

1. 5 eggs
2. 1 1/2 cups fresh spinach leaves
3. 1/2 cup mayonnaise
4. 1 teaspoon Dijon mustard
5. 1 teaspoon chopped fresh dill
6. 1/2 teaspoon salt
7. 1/4 teaspoon black pepper
8. 5 English muffins
9. 5 slices of Feta cheese
10. 1/4 cup Olive Oil, softened

Instructions

1. Start by cracking the eggs into a bowl and whisk them together with a fork. Add the chopped fresh dill, salt, and black pepper to the eggs and mix well.

Set the mixture aside for now.

1. In a large skillet, pour 2 tablespoons Olive Oil over medium heat. , add the fresh spinach leaves to the skillet and cook until wilted, about 3-4 minutes.
2. Remove the spinach from the skillet and set it aside with the egg mixture.
3. In the same skillet, add the remaining 2 tablespoons of Olive Oil.  add the English muffins to the skillet and toast until lightly browned, about 2-3 minutes per side.
4. While the English muffins are toasting, assemble the sandwiches by spreading a slice of cheese on the bottom half of each muffin, followed by a spoonful of the wilted spinach, and then a spoonful of the egg mixture.
5. In a small bowl, mix together the mayonnaise and Dijon mustard until well combined. Spread a small amount of this mixture on top of the egg mixture on each sandwich.
6. Place the top half of the English muffin on each sandwich and serve immediately.

Notes

1. Use fresh spinach for the best flavor and texture – frozen or canned just won’t give you the same result. You can prep the spinach ahead of time, just make sure to squeeze out as much water as possible after it’s wilted so your sandwiches don’t get soggy.
2. If you’re not a fan of dill, you can substitute with another herb like parsley or chives – or just leave it out if you prefer.
3. English muffins can be toasted in a toaster or toaster oven if you don’t want to use a skillet. Just keep an eye on them so they don’t get too crispy.
4. Assemble the sandwiches just before serving to keep everything fresh and hot.
5. You can also make the egg mixture ahead of time, just refrigerate until ready to use. Feel free to customize your cheese choice – or use a combination of different cheeses for added flavor.

Nutrional Value
Calories: 434
Total Fat: 27g
Saturated Fat: 10g
Cholesterol: 216mg
Sodium: 540mg
Total Carbohydrates: 28g
Dietary Fiber: 4g
Protein: 18g