Fall
Inside Out Egg Sandwich (with Spinach, Tomato, Cheddar, and Canadian Bacon)
- Serves 2
Author Notes
The inspiration for this high protein “inside out” egg sandwich is the classic Monte Cristo. The addition of fresh greens and tomato is what helps make this sandwich more modern and healthful than the heavier traditional version, which is often fried with butter and loaded with more cheese and served swimming in maple syrup or even Thousand Island dressing. This recipe makes two sandwiches, which are complete meals themselves whether you have them for breakfast, lunch, or dinner. My husband was taken aback by how delicious, light, and filling this sandwich is. He's a big guy so that is saying a lot! See complete post with more pictures on my blog here: http://craftyfork.com/2012/02/24/inside-out-egg-sandwich-with-spinach-tomato-cheddar-and-canadian-bacon/ —Crafty Fork
Ingredients
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2
English muffins, separated into halves (I used sourdough English muffins)
-
2
large organic eggs
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1 tablespoon
milk, any type
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2 cups
organic baby spinach
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2
slices cheddar cheese
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2
slices Canadian bacon (approx. 1/4" thick)
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1
small to medium tomato (I used Roma)
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olive oil for cooking
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salt and pepper to taste
Directions
- Prepare muffins as you would French toast: Whisk eggs, milk, a pinch of salt, and a pinch of pepper in a shallow bowl. Lie English muffin halves in egg mixture while preparing other ingredients, turning every five minutes or so until the bread is saturated.
- Wilt the spinach: place greens plus 1 tablespoon of water in a small saucepan. Cover and place on medium heat. Every 3 minutes turn the spinach and check the amount it has cooked/wilted. Remove from heat and transfer spinach to plate covered with paper towels (to absorb excess moisture). Do not overcook the spinach!
- Heat a frying pan to medium. Brush slices of Canadian bacon lightly with olive oil and place them in dry, hot pan. Turn after five minutes or so, lightly browning both sides of the meat. Transfer to plate.
- Brush heated frying pan with a light layer of olive oil. Place saturated English muffin halves outer/flat side down in the pan. Spoon any remaining egg mixture into the nooks and crannies of the muffins. Cook for at least five minutes, reducing heat if necessary so as not to brown them too fast.
- Assemble as you wish: I layered in the following order: greens, tomato, Canadian bacon on the un-cheesy muffin half, then popped the cheesy side of the 2nd muffin half on top of those layers.
- Serve warm.
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