Spinach and Egg Sandwiches Recipe

Name: Spinach and Egg Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plum tomatoes, halved lengthwise; 1 pinch kosher salt; 1 pinch fresh ground black pepper; 4 English muffins, split; 2 ½ tablespoons extra virgin olive oil; 1 shallots or 14 red onion, thinly sliced; 14 lb sliced Canadian bacon, cut into thin strips; 8 cups Baby Spinach or 8 ounces Baby Spinach; 4 large eggs; ⅓ cup shredded extra-sharp cheddar cheese

Servings: persons

1
Preheat the broiler.
2
Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper.
3
Broil the tomatoes until they begin to soften, about 2 minutes.
4
Remove from the broiler.
5
Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil.
6
Set aside.
7
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
8
Add the shallot and cook, stirring, until soft, about 2 minutes.
9
Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes.
10
Stir in the spinach until wilted; season with salt and pepper.
11
Transfer the mixture to a bowl; keep warm.
12
Wipe out the skillet.
13
Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat.
14
Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes.
15
Remove the pan from the heat.
16
Top the tomatoes with the cheese.
17
Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes.
18
Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg.
19
Serve with the broiled tomatoes.

8902

kcal

Calories

689

Fat

Carbs

606

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 plum tomatoes, halved lengthwise, 1 pinch kosher salt, 1 pinch fresh ground black pepper, 4 English muffins, split, and more.

Yes, Spinach and Egg Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Egg Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions