Spinach and Egg Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 403 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 5.5 grams
- Cholesterol
- 236 milligrams
- Sodium
- 993 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 5 grams
- Protein
- 21 grams
- Sugar
- 2 grams
- Total: 30 min
- Active: 30 min
Ingredients
4 plum tomatoes, halved lengthwise
Kosher salt and freshly ground pepper
4 English muffins, split
2 1/2 tablespoons extra-virgin olive oil
1 shallot or 1/4 red onion, thinly sliced
1/4 pound sliced Canadian bacon, cut into thin strips
8 cups baby spinach (about 8 ounces)
4 large eggs
1/3 cup shredded extra-sharp cheddar cheese
Directions
- Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
- Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.