Egg & Spinach Sandwich

Skip the fast food drive-through window with this quick and energizing breakfast! 
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 2 whole grain English muffins
  • 1 tablespoon unsalted butter
  • 2 handfuls Olivia's Organics Baby Spinach
  • 2 large eggs
  • 2 slices low sodium baby swiss cheese
  • 2-4 dashes hot sauce (optional)
  • Salt and pepper - to taste

Preparation

  • Toast English muffins and set aside.
  • Melt butter in a sauté pan. Add spinach and cook until wilted. Squeeze out any liquid and set aside.
  • In the same pan, cook eggs to your preference. Just before they are done, top with cheese to melt.
  • Place the eggs on the English muffins, top with spinach, season with salt, pepper and hot sauce.

Categories: Sandwich, Spinach