Description
This delicious Breakfast Sandwich recipe features a creamy goat cheese spread paired with a fluffy spinach omelet, served on toasted English muffins with fresh tomato, red onion, and optional avocado and microgreens. It’s a quick and satisfying breakfast option ready in just 20 minutes.
Ingredients
Scale
Goat Cheese Spread
- 4 ounces goat cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon onion powder
For the Sandwiches
- 4 large eggs
- ¼ teaspoon sea salt, plus more to taste
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach
- 4 English muffins, halved and toasted
- 4 tomato slices
- Thinly sliced red onion
- Avocado slices (optional)
- Microgreens or sunflower sprouts (optional)
To Serve
- Hot sauce, for serving
Instructions
- Prepare the goat cheese spread: In a small bowl, combine the goat cheese, chopped fresh chives, extra-virgin olive oil, grated garlic clove, and onion powder. Stir until smooth and well combined. Set aside to allow the flavors to meld while you prepare the eggs.
- Whisk the eggs: In a medium bowl, whisk together the 4 large eggs and ¼ teaspoon sea salt until fully blended and slightly frothy, ensuring a light and fluffy omelet.
- Cook the spinach: Heat 2 teaspoons of extra-virgin olive oil in a large nonstick skillet over medium heat. Add the 3 ounces of spinach along with a pinch of salt and toss until the spinach just wilts, about 1-2 minutes.
- Cook the omelet: Spread the wilted spinach evenly across the bottom of the skillet. Reduce the heat to medium-low and pour in the whisked eggs. Cook without stirring for about 30 seconds until the edges begin to set.
- Fold the omelet: Gently run a spatula around the edges to loosen the egg and tilt the pan slightly so any uncooked egg flows underneath. Repeat this process until the omelet is nearly set but still slightly runny on top.
- Shape the omelet: Fold the omelet in thirds into a long rectangular shape and cook for an additional 30 seconds until fully set. Remove from the pan and slice crosswise into four rectangular pieces.
- Assemble the sandwiches: Spread the goat cheese mixture generously on the toasted English muffin halves. Layer each with a rectangular piece of spinach omelet, a slice of fresh tomato, thinly sliced red onion, and optional avocado slices and microgreens or sunflower sprouts.
- Serve: Serve immediately with hot sauce on the side for added flavor as desired.
Notes
- The goat cheese spread can be prepared a day ahead and refrigerated for convenience.
- Use fresh spinach for best flavor, but baby spinach or chopped frozen spinach (thawed and drained) can be substituted.
- Feel free to add other fresh herbs such as parsley or basil to the goat cheese spread for variety.
- To make this sandwich vegan, substitute the goat cheese with a plant-based cream cheese, and use tofu scramble instead of eggs.
- Adjust the hot sauce amount to taste or substitute with salsa for a different flavor profile.
- English muffins can be lightly buttered before toasting for extra richness if desired.
Nutrition
- Serving Size: 1 sandwich
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 210mg
