Open Faced Egg Sandwich

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Healthy Open Face Egg Sandwich

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On the go, here is my simple and healthy way to start to my day. You can also serve this for brunch to your family and friends.

Ingredients:

1  Whole wheat English Muffin

1 pound fresh spinach

2 cloves garlic smashed

2 Tablespoons of  Extra Virgin Olive Oil

1 tomato slice

1 Poached egg

1 Teaspoon of Vinegar

3-4 slices Jalapeno thin

1 Basil leaf

1 Tablespoon crumbled goat cheese

2 Slices turkey bacon, cooked crisp.

Salt & pepper to taste

Instructions: 

Cook the bacon and set aside.

In a skillet heat 2 tablespoons of Olive Oil for 30 seconds, add Garlic, cook just until golden, add spinach it will start to wilt immediately. Using tongs turn until all spinach is wilted it should take about thirty seconds.  Add a pinch of salt. Set aside.

Helpful hint: You can also make the spinach the night before and heat it up in the morning

Crack one egg into a small cup or ramekin.

Bring 1 quart of water to a slow boil, add 1 teaspoon of vinegar. When it comes up to a slow boil again, add the egg.

Let the egg cook for about two and a half minutes till the whites look firm. Remove with Slotted Spoon. Place on a paper towel and roll it gently to absorb the water.

Toast English Muffin, place the spinach on top, add tomato slice, sprinkle a pinch of salt . Add the egg, lay you jalapeno slices over, crumble goat cheese and top with basil leaf.

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