Breakfast sandwiches are an easy, filling and balanced meal to start your day. Adding in some freshly chopped spinach not only makes it nutrient-dense with plenty of antioxidants, but it also brings to life one of my (well, probably everyone's!) favorite childhood books. I remember years ago, before attending culinary school, watching an episode of Top Chef where Carla Hall won a Quickfire Challenge making her version of Green Eggs and Ham, which also included fried green tomatoes and jalapeño oil. Who knew at that time that just a few short years later, I'd work for Carla at Alchemy Caterers?! While this sandwich may not win me any advantages on a cooking show, it definitely wins big points in the kitchen for a fast, and healthy weekday breakfast!
INGREDIENTS
- 2 Lg. Eggs
- 1 C. Fresh Spinach, chopped
- 1 English Muffin, lightly toasted
- 2 tsp. Olive Oil
- 1 Slice Ham
- 1 Slice Cheddar Cheese
- Salt & Pepper, to taste
INSTRUCTIONS
Step 1: Gather your ingredients. In a small mixing bowl, beat the eggs, seasoned lightly with salt and pepper. Set aside.
Step 2: In a non-stick skillet over medium-high heat, warm the olive oil and sauté the chopped spinach. Season lightly with salt and pepper.
Step 3: Once the spinach has wilted, add the eggs and scramble altogether, reducing the heat to medium. As the eggs cook, and using a rubber spatula, begin pushing the eggs towards the center of the pan, forming a tight circle, approximately the size of your English muffin.
Step 5: Once the eggs have cooked (they should appear dry, with no remaining liquid), layer a half slice of the cheese, followed by the ham slice, and top off with the second half slice of cheese.
Step 6: Cover the pan with a lid, reduce the heat to medium low, and allow the cheese to melt, about a minute.
Step 7: Using a rubber spatula, lift the cooked sandwich filling out of the pan and place it on the bottom half of the toasted English muffin. Top the sandwich with the other English muffin half. Enjoy!
Cheesy Green Eggs 'n Ham Sandwich
Equipment
- Small Mixing Bowl
- Fork
- Toaster
- Chef Knife
- Cutting Board
- Non-Stick Skillet preferably with a lid
- Rubber Spatula
Ingredients
- 2 Lg. Eggs
- 1 C. Fresh Spinach, chopped
- 1 English Muffin, lightly toasted
- 2 tsp. Olive Oil
- 1 Slice Ham
- 1 Slice Cheddar Cheese
- Salt & Pepper, to taste
Instructions
- Gather your ingredients. In a small mixing bowl, beat the eggs, seasoned lightly with salt and pepper. Set aside.
- In a non-stick skillet over medium-high heat, warm the olive oil and sauté the chopped spinach. Season lightly with salt and pepper.
- Once the spinach has wilted, add the eggs and scramble altogether, reducing the heat to medium. As the eggs cook, and using a rubber spatula, begin pushing the eggs towards the center of the pan, forming a tight circle, approximately the size of your English muffin.
- Once the eggs have cooked (they should appear dry, with no remaining liquid), layer a half slice of the cheese, followed by the ham slice, and top off with the second half slice of cheese.
- Cover the pan with a lid, reduce the heat to medium low, and allow the cheese to melt, about a minute.
- Using a rubber spatula, lift the cooked sandwich filling out of the pan and place it on the bottom half of the toasted English muffin. Top the sandwich with the other English muffin half. Enjoy!
