Vegetarian Breakfast Sandwich

Instructions

1. Step 1

   Toast the English muffin halves until lightly crisp.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece English Muffin

   Cookware: toaster

2. Step 2

   Whisk the eggs with the salt and black pepper until evenly combined.

   Ingredients used: 2.0 piece Egg, 0.5 gr Ground Black Pepper, 1.5 gr Salt

   Cookware: fork, mixing bowl

3. Step 3

   Melt the butter in the skillet over medium heat. Add the spinach and cook until just wilted.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Baby Spinach, 10.0 gr Butter

   Cookware: nonstick skillet, spatula

4. Step 4

   Pour in the egg mixture and cook over medium heat, folding gently until fully set. Shape the cooked egg into two sandwich-sized portions.

   Timer: 3 min (fixed)

   Cookware: nonstick skillet, spatula

5. Step 5

   Place one cheese slice over each egg portion. Cover briefly or reduce to low heat until the cheese softens.

   Timer: 1 min (fixed)

   Ingredients used: 40.0 gr Cheddar Cheese

   Cookware: nonstick skillet

6. Step 6

   Set one egg-and-cheese portion on each muffin base. Add the avocado and tomato, close with the muffin tops, and serve.

   Ingredients used: 1.0 piece Avocado, 1.0 piece Tomato

   Cookware: cutting board, kitchen knife