Egg and Spinach Breakfast Sandwich

Instructions

1. Step 1

   Melt ¼ tbsp (4 gr) of the butter in a frying pan over medium heat. Place the English muffins cut-side down in the pan and toast until golden, then transfer them to a plate.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 gr Butter, 2.0 piece English Muffin

   Cookware: frying pan, plate, spatula

2. Step 2

   Add the spinach to the same pan over medium heat. Season with part of the salt and black pepper, then cook just until wilted and transfer to the plate.

   Timer: 2 min (fixed)

   Ingredients used: 0.2 gr Black Pepper, 0.5 gr Salt, 60.0 gr Spinach

   Cookware: frying pan, plate, spatula

3. Step 3

   Crack the eggs into a mixing bowl, add the remaining salt and black pepper, and whisk until evenly combined.

   Ingredients used: 0.3 gr Black Pepper, 2.0 piece Egg, 1.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Melt the remaining 2 ¼ tsp (10 gr) butter in the frying pan over low heat. Add the eggs and fold gently with a spatula until fully set and at least 71°C; shape into two portions and distribute the cheddar evenly over them to melt.

   Timer: 4 min (fixed)

   Ingredients used: 10.0 gr Butter, 40.0 gr Cheddar Cheese

   Cookware: frying pan, spatula

5. Step 5

   Divide the wilted spinach and cheesy egg portions between the bottom muffin halves. Close with the top halves and serve immediately.

   Cookware: plate