Crisp English muffin with eggs and greens
A quick supper built on toasted Aunt Millie's sourdough English muffins, split and crisped in butter with a fried egg and wilted spinach piled on top. The muffins turn golden and firm while the yolk stays runny, perfect for soaking in.
About 490 calories a serving, 17 g protein, 51 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 5 oz fresh spinach
From your shelf
- 2 Aunt Millie's sourdough English muffins
- 3 cups [85g] fresh spinach
Staples
- 3 tablespoons butter
- 2 eggs
- to taste salt
- to taste pepper
- 1 clove, minced garlic
- Split the 2 English muffins in half and set a skillet over medium-high heat. Melt 2 tablespoons of butter in the pan and lay the muffin halves cut side down until they turn golden and crisp, about three minutes. Transfer to a plate.
- Return the pan to medium heat with the remaining 1 tablespoon of butter. Add the minced garlic clove and let it bloom for thirty seconds, then add the 3 cups of spinach in handfuls, stirring until it wilts completely, about two minutes. Season with salt and pepper and push to the side of the pan.
- Crack the 2 eggs into the pan beside the spinach and fry over medium heat until the whites are set but the yolk remains runny, about four minutes. While the eggs cook, divide the toasted muffin halves between two plates and top each with a portion of wilted spinach.
- Slide one fried egg onto each plate and serve at once.
Note Swap the spinach for sautéed mushrooms, chard, or kale. Leftovers do not keep. Serve with hot sauce, a cup of tea, or fresh tomato slices on the side.
On the label
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF: ASCORBIC ACID, CALCIUM PROPIONATE AND POTASSIUM SORBATE (PRESERVATIVES), FUMARIC ACID, YELLOW CORN FLOUR, YELLOW CORNMEAL, DATEM, CALCIUM SILICATE, ENZYMES, SALT, SOYBEAN OIL, SUGAR, CITRIC ACID, WHEAT GLUTEN, VINEGAR.
Aunt Millie's, breads & buns, serving 57 GRM, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as english muffins, sourdough. Half of it left? Use up the english muffins.