Sometimes oatmeal, cereal, or even pancakes won’t do in the morning; my sweet tooth does get tired occasionally. This savory breakfast sandwich cooks quickly enough that it’s not impossible to squeeze in while I’m getting ready for work. Also, it feels great to eat greens so early in the day.
Although it’s simple, this sandwich requires finesse with timing. If you don’t like to multitask, then cook the greens and cheese first. Move them to a plate while you cook the egg in the same pan, and put the greens in the microwave for a few seconds before adding them to the sandwich.
- olive oil spray
- 1 1/2 cups packed greens (I used baby spinach & chard)
- large pinch of onion powder
- large pinch of oregano
- large pinch of thyme
- pinch of sea salt
- 1 English muffin (gluten free if desired)
- 1 egg
- 1/2 oz goat cheese, cold
- Heat 2 pans over medium and spray both with olive oil spray.
- Roughly chop the greens. When the pans are hot (after about 4 minutes), add the greens to one of them. Add the onion powder, oregano, thyme, and salt. Stir, sprinkling with a few drops of water if they don’t begin to wilt. Continue to stir occasionally until wilted.
- Once the greens begin to wilt, put the English muffin in the toaster, and crack the egg into the second pan. As the white solidifies, use a spatula to keep it from running into a large area. It should be about the size of the English muffin.
- When greens are wilted, add the goat cheese. Use a spatula to break it into pieces, and mound the greens and cheese into a circle about the size of the English muffin. Lower heat to keep warm and soften the cheese.
- Once the egg is solid enough to flip (after about 3 minutes), flip the egg and poke until the yolk breaks. Use the spatula to keep the yolk within the English-muffin-sized shape.
- When the egg yolk reaches your desired doneness, place it on the bottom half of the toasted English muffin. Top with the greens and the other half of the muffin.
Serves 1. Active and total time 12 minutes.