I suppose at its root, this is a breakfast sandwich. It is whole wheat english muffin sandwiching a fluffy egg, wilted spinach and melted gouda. Most fitting for breakfast perhaps, but it also makes a fabulous quick lunch,  light dinner or a highly excellent power snack. This takes just a few minutes to make and requires only a small handful of ingredients. More involved than a bowl of cereal, sure, but much more satisfying and delicious. You can go all egg whites if that’s your thing (it’s not mine), add a dash of hot sauce, or do whatever you like to make it your own. But do make it. It’s become a family favorite of ours!

To take these up a notch, make your own homemade whole wheat english muffins! I have been testing and tweaking recipes for a while and finally will have one to share with you next week. Stay tuned for that!

Ingredients

  • 1 whole wheat english muffin, split
  • 1 generous handful baby spinach leaves (about 1 cup), rinsed and drained
  • Salt and pepper
  • 1 large egg
  • 1-2 tbsp. milk
  • Thinly sliced gouda

Directions

  • 01

    Toast the english muffin in the toaster, oven, or whatever your preferred method until evenly browned. Meanwhile, heat a medium skillet over medium-high heat. Add the spinach to the pan with a few drops of water still clinging to the leaves. Let cook, stirring occasionally, until the spinach begins to wilt. Season with salt and pepper to taste. Continue cooking and stirring frequently until the spinach is completely wilted and most of the liquid has evaporated. Transfer to the cut side of one half of the toasted english muffin.

  • 02

    Return the pan to medium heat and add the butter to grease the pan. Lightly beat together the egg and milk in a bowl and season with salt and pepper. Add the egg to the pan and scramble very lightly, slowly nudging the egg into a round disc shape once it begins to set. Flip once so it is cooked through. Remove from the heat and layer the egg on top of the spinach. Top with the gouda, sandwich with the remaining english muffin half. Serve immediately.

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