A healthy version of the famed Egg McMuffin, this is a great breakfast to prepare for a group on the go. This is a recipe for four, but you can multiply accordingly. English or Irish bacon is a perfect topper for this sandwich as it’s less fatty than its American counterpart. Resembling Canadian bacon, it’s quick

Egg-a-Muffin Breakfast Sandwich

and easy to fry up, just brown and serve. It can be found in most Wholefoods Market’s or a well stocked gourmet grocery. Since it comes in a cryovaced package it also holds up well in the cooler. If you’re a veggie, substitute Yves Meatless Canadian Bacon. Add a schmear of your favorite hot condiment such as harissa or salsa for an added zing.

Serves: 4 Prep time: 5 min Cook time: 20 min

4 tbsp. butter, divided into tablespoons
1 clove minced garlic
4 cups triple washed baby spinach leaves
Salt and pepper to taste
4 English Muffins, split open
4 eggs
4 slices English, Irish, or Canadian bacon
4 slices Swiss or cheddar cheese
4 slices of tomato
1 avocado, pit and skin removed and sliced into wedges
Your favorite hot condiment such as harissa or salsa: optional

Melt one tbsp. of the butter in a cast iron pan or sauté pan over medium heat. When hot, add the garlic and quickly sauté for 30 seconds. Add the spinach and cook turning often until wilted, about one minute. Season with salt and pepper and remove to a plate or bowl and cover to keep warm. Wipe the pan clean with a paper towel and return to heat. Add another one tbsp. of butter. When melted add the bacon and sauté until browned on both sides about 1- 2 minutes per side. Turn off heat and leave bacon in the pan to keep warm.

Heat another sauté pan over medium heat and add another tbsp. of butter. When melted and hot add the English muffins to the pan split side down. Toast, rotating if necessary, until they are evenly browned about three minutes, flip and warm the outside for just a minute. If pan is too small to add all the halves at once, toast in two batches. Put two muffin halves on each of four plates split side up and top one of the halves with one slice of cheese. Wipe out the pan, return to heat and add the last tbsp. of butter. When melted and hot, add the eggs to the pan one at a time. Break the yolks, so the eggs will get fried hard. When fully set on one side, flip the eggs to cook on the other side. While eggs are cooking, top each English muffin half that has the cheese with a slice of bacon. When eggs are cooked through, separate them and add one egg to the top of each half with bacon. Add a slice of tomato on top of each egg, then several slices of avocado, and finally one forth of the spinach mixture. Schmear the other top half of the muffin with desired hot condiment, top the sandwich and serve.

Note: Everything can be made in one pan, just clean the pan between steps and keep ingredients warm by covering.