Egg Sandwiches with Wilted Spinach
This egg sandwich is special enough for a weekend brunch but quick enough to assemble for weekday mornings; baking the eggs instead of frying adds to the ease. If you don’t have Manchego cheese, use a sharp white cheddar instead.
- 1 tsp. plus 1 Tbs. olive oil
- 2 eggs
- 2 Tbs. low-fat (1%) milk or water
- 2 thin slices Manchego cheese, about 1 1/2 oz. total
- 2 whole wheat English muffins, split and toasted
- 1 garlic clove, smashed
- 2 generous handfuls baby spinach leaves, about 3 oz.
Preheat an oven to 375°F. Lightly grease two 6-oz. ramekins with the 1 tsp. olive oil.
In a bowl, lightly beat the eggs with the milk. Divide the egg mixture between the prepared ramekins. Transfer to the oven and bake until the eggs are puffy and set, 15 to 18 minutes.
Near the end of the baking time, place a cheese slice on the bottom half of each English muffin. Place the cheese-topped muffins on a rack in the hot oven until the cheese melts slightly, 2 to 3 minutes. Remove from the oven and set aside.
Meanwhile, in a fry pan over medium heat, warm the 1 Tbs. olive oil and add the garlic clove. Cook just until the garlic sizzles and is fragrant, about 1 minute. Add the spinach and cook, stirring, until just wilted, 30 seconds to 1 minute. Remove from the heat and discard the garlic clove.
Remove the ramekins from the oven and let cool slightly. Carefully run a paring knife around the inside edges to release the eggs. Turn out each egg portion onto a muffin, on top of the melted cheese. Mound equal portions of the spinach over the eggs and then cover with the muffin tops. Eat immediately, or wrap loosely in waxed paper and take to go. Serves 2.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).