Description
A cozy, café-worthy breakfast sandwich layered with fluffy scrambled eggs, melty cheddar, fresh spinach, and juicy tomato on toasted bread or an English muffin. Quick to make, endlessly customizable, and deeply satisfying.
Ingredients
Scale
- 2 large eggs
- 2 slices sturdy bread or 1 English muffin, split and toasted
- 1 slice cheddar cheese
- 1 small handful fresh spinach
- 2 slices ripe tomato
- 1 teaspoon olive oil or unsalted butter
- 1 pinch fine sea salt
- 1 pinch freshly ground black pepper
Instructions
- Toast the bread or English muffin until golden and crisp.
- Crack the eggs into a bowl, add salt and pepper, then whisk until frothy.
- Heat olive oil or butter in a nonstick skillet over medium heat.
- Pour in eggs and cook gently, stirring with a spatula, until soft and just set.
- Lay the cheddar over the eggs in the pan and let it melt.
- Layer spinach and tomato on the toasted bread or muffin, then top with the cheesy eggs.
- Close the sandwich, slice if desired, and serve warm.
Notes
- For extra flavor, butter the toast lightly before assembling.
- Cook eggs low and slow for the softest, fluffiest texture.
- Add a few fresh herbs like chives or parsley for brightness.
- Wrap in foil to keep warm if serving later.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 380 mg
Keywords: breakfast sandwich, eggs and cheese, spinach tomato, quick breakfast, easy brunch, vegetarian breakfast, meal prep friendly