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5 from 2 votes

Eggwich Breakfast Sandwich

This eggwich recipe is a delicious breakfast sandwich on a toasted English muffin, with a yolky fried egg, cheese, spread, & veggies. It's a hearty vegetarian breakfast recipe that is ready in 10 minutes.
Cook Time15 minutes
Total Time15 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 4 sandwiches
Calories: 312kcal
Author: Kelly Jensen
Cost: $2

Equipment

  • Non-Stick Pan
  • Toaster

Ingredients

  • 4 English muffins
  • 1 teaspoon butter
  • 4 eggs
  • 2 tablespoons cream cheese or mashed avocado
  • 4 slices American cheese or cheddar
  • 1.5 cups baby spinach

Instructions

  • Split your English muffins and toast them in a toaster - set to light to medium toast.
  • In a non-stick skillet, add 1 teaspoon of butter over low to medium heat. Crack the eggs into the pan, making sure not to break the yolks. Cook eggs for 6 to 7 minutes, until most of the egg has turned white around the edges. Flip and cook for an addition 2 minutes.
  • Remove English muffins from the toaster, divide them into tops and bottoms. Spread 1/2 tablespoon cream cheese (or mashed avocado) on each muffin bottom.
  • Top the cream cheese with 1 egg, then 1 slice of American cheese, and spinach. Add the English muffin top to each. Slice and enjoy!

Video

Nutrition

Calories: 312kcal | Carbohydrates: 28g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 195mg | Sodium: 718mg | Potassium: 236mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1620IU | Vitamin C: 3mg | Calcium: 292mg | Iron: 2mg