Out-the-Door Breakfast Sandwich
This is just the thing to wrap in a paper towel and hand off to your kids on their way out the door. With the melted cheese and crispy English muffin, they may not even notice you've tucked a bit of spinach in the middle.
These are so good ... be sure to make one for yourself when you're cooking them for the kids.”
- 2 thin slices ham (preferably nitrate-free)
- 2 whole wheat English muffins
- 1/2 cup lightly packed baby spinach
- 2 slices sharp Cheddar cheese
- 2 teaspoons extra-virgin olive oil, divided
- 2 large eggs
- Pinch salt
Lay 1 slice of ham on the bottom half of each English muffin. Top with the spinach, followed by the cheese. Set aside.
Heat 1 teaspoon of the oil in a medium cast iron or non-stick skillet over medium-high heat. Crack the eggs into the skillet and cook for 2 minutes. Flip them over and cook another 30 seconds. Remove the eggs and set on the prepared muffins. Put the tops of the muffins on the eggs.
Pour the remaining teaspoon of oil into the pan and turn the heat to high. Set the sandwiches in the oil and cook until the English muffins are brown and a little crispy. Turn them over and cook until the cheese is melted and the muffin is evenly browned.