Egg And Spinach Breakfast Sandwich

A breakfast sandwich that’s both elegant and effortless, perfect for a lazy Sunday morning! Fluffy eggs, wilted spinach, and a tangy mayo-mustard combo come together on a toasted English muffin, all held together with a slice of melted cheese.

Ready Time

35 mins

Yields

5 servings

Ingredients

5 eggs, 1 1/2 cups fresh spinach leaves, 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon chopped fresh dill, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 5 English muffins, 5 slices of cheese (such as cheddar, American, or mozzarella), 1/4 cup unsalted butter, softened

Instructions

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.

In a large skillet, melt 2 tablespoons of the softened butter over medium heat. Once melted, add the fresh spinach leaves to the skillet and cook until wilted, about 3-4 minutes.

Remove the spinach from the skillet and set it aside with the egg mixture.

In the same skillet, add the remaining 2 tablespoons of softened butter. Once melted, add the English muffins to the skillet and toast until lightly browned, about 2-3 minutes per side.

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.

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.

Place the top half of the English muffin on each sandwich and serve immediately.

Notes

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.

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.

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.

Assemble the sandwiches just before serving to keep everything fresh and hot.

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.