Vegetarian Breakfast Sandwich

Instructions

1. Step 1

   Split the bun with the chef's knife on the cutting board. Toast the cut sides in the skillet over medium heat for 2 minutes, until lightly golden, then place the bun cut-side up on the cutting board.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Bun

   Cookware: Chef Knife, cutting board, skillet — medium

2. Step 2

   Beat the egg with the salt in the mixing bowl using the fork. Thinly slice the tomato with the chef's knife on the cutting board and leave the slices there for assembly.

   Ingredients used: 1.0 piece Egg, 0.5 gr Salt

   Cookware: Chef Knife, cutting board, fork, mixing bowl

3. Step 3

   Pour the beaten egg into the skillet over medium-low heat and add the spinach. Scramble with the spatula for 3 minutes, folding until the spinach is wilted and the egg is fully set with no runny portions.

   Timer: 3 min (scalable)

   Ingredients used: 20.0 gr Spinach

   Cookware: skillet — medium-low, spatula

4. Step 4

   Lay the cheddar cheese over the fully set egg in the skillet and cook over medium-low heat for 1 minute, until the cheese is visibly melted.

   Timer: 1 min (scalable)

   Ingredients used: 20.0 gr Cheddar Cheese

   Cookware: skillet — medium-low

5. Step 5

   Wash and sanitize the spatula before handling the cooked egg, then transfer the egg and melted cheese onto the bun on the cutting board. Layer on the tomato slices and close with the top bun.

   Ingredients used: 40.0 gr Tomato

   Cookware: cutting board, spatula