Spinach And Egg Sandwich
Spinach And Egg Sandwich
This recipe puts an elegant twist on the classic breakfast sandwich, combining iron-rich spinach with a fried egg and smoked Cheddar cheese for a nutritious and satisfying start to the day, or to any part of the day.
Servings
4
Ingredients
- 4 plum tomatoes, sliced
- 1/3 cup shredded smoked cheddar cheese
- 4 plain bagels, split
- 4 large eggs
- 2 1/2 tablespoon extra-virgin olive oil
- 1 shallot or 1/4 red onion, thinly sliced
- 6 cup baby spinach (about 6 ounces)
- salt and pepper, to taste
- 6 large cloves of garlic, minced
- 4 small bell peppers, sliced lengthwise
Directions
- Preheat the broiler. Arrange the tomatoes on one half of a large rimmed baking sheet and sliced bell peppers on the other side. Broil the tomatoes and peppers until they begin to soften, about 2-4 minutes. Remove from the broiler. Arrange the bagels on the other half of the baking sheet and brush with 1 tablespoon of olive oil. Set aside.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the minced garlic, stir, and allow to cook for about 2 minutes. Stir in the spinach until wilted and season with salt and pepper, to taste. Transfer the mixture to a bowl and keep warm. Wipe out the skillet.
- Heat the remaining ½ tablespoon of olive oil in the skillet over medium-high heat. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat.
- Top the tomatoes and bell peppers with the cheese. Return the tomatoes and bell peppers, along with the bagels to the broiler and broil until the cheese is melted, about 2 to 3 minutes. Divide the bagels among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes and bell peppers. Enjoy!