Open Faced Egg, Spinach and Tomato Sandwich

It’s quite possible you can skip a drive-thru egg sandwich and make this easy-to-prepare one at home. Spinach and tomatoes provide valuable vitamins and antioxidants; a fiber-filled whole wheat English muffin combined with protein in the egg helps you stay satiated through lunchtime. Yes, it’s not as convenient as a drive through, but it will surely taste better than a drive through! 

Open-Faced Egg, Spinach and Tomato Sandwich

HELLO, Sunshine!

It’s quite possible you can skip a drive-thru egg sandwich and make this easy-to-prepare one at home. It’s such a versatile breakfast that you can decide the kind of egg, the bread and the any additional ingredients you wish. Spinach and tomatoes provide valuable vitamins and antioxidants; a fiber-filled whole wheat English muffin combined with protein in the egg helps you stay satiated through lunchtime. Yes, it’s not as convenient as a drive through, but it will surely be better than a drive through!

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast, Lunch

Cuisine American

Servings 2

Calories 0.426 kcal

Ingredients

  

• 1 whole wheat english muffin or bagel, cut in half
• 1/2 sweet onion or shallot diced small
• 1 garlic clove
• 1 cup fresh spinach washed and dried
• 1 medium tomato, cut into 4 slices
• 2 hard-boiled eggs, sliced width-wise
• 2 tablespoons mayonnaise (omega 3-enriched) or spread of choice
• 2 teaspoons salt free seasoning or seasoned of choice

Instructions

 

• Boil Eggs. Remember to cool them down in a bowl of iced water or at the least cold water to stop further cooking. Peel and set aside.

  * Boiled eggs can be purchased at your local market in the deli-bar section. 
• While eggs are boiling: Heat a small nonstick sauté pan with 1 teaspoon of oil (olive, avocado, coconut, canola, your choice) over medium heat and then add the diced onion, or shallot and a pinch of salt and saute until softened, about 2 minutes. Add the garlic and stir until fragrant, about 30 seconds

  Add spinach and sautée for 2-3 minutes, until the spinach is wilted just slightly. Season to taste with a dash of salt free seasoning and pepper. 

  If using scrambled eggs: Whisk your eggs in a bowl, season with salt and pepper to taste. Turn heat to medium low and pour eggs into the spinach and cook, turning occasionally, about a minute and a half until almost set. 
• Toast muffin or bagel in a toaster or toaster oven.
• Assemble: Dollop mayonnaise and swirl slightly onto the bagel. Then lay the tomato slices ontop.

  If Scrambled Eggs: Top tomatoes with the spinach-egg mixture.

  If Boiled Eggs: Lay the egg slices in an overlapping spiral ontop of tomatoes.

  Sprinkle seasoning to taste. Enjoy.

Notes

This Open-Faces Egg, Spinach and Tomato Sandwich is very adaptable: Eggs: hard-boiled, scrambled or poached. Bread: whole wheat, English muffin or bagel and you can go wild with varying the other ingredients of the sandwich– instead of the egg-spinach-tomato version, perhaps tomato avocado and pepper jack? Drizzle: sriracha over each slice of toast or go the extra mile and make some hollandaise. Sprinkle Cheese: feta, cheddar or cherve mixed with a bit of olive oil, lemon juice, and pepper. Top with salsa or avocado slices. This sandwich can be served open-faced or as a sandwich. 

The possibilities are endless, and the most important part of the recipe, at least for me, is the fact that it gives you an excuse to make your own breakfast sandwich❣️

Keyword 30 minute meals, Breakfast, Egg Spinach Tomato Breakfast Sandwich, Eggs, English muffin, Feta Cheese, Hard Boiled Eggs, Healthy, Spinach, Tomatoes

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