This ultra-quick egg, spinach, and cheddar breakfast sandwich will keep you full. Best part: It's not only rapid, but you likely have all the ingredients you need to assemble it already in your fridge, making it a real Sunday-night saver to kick off a busy workweek.
– 2 teaspoons extra-virgin olive oil, divided – 2 cups coarsely chopped baby spinach – ½ teaspoon garlic powder – ¼ teaspoon ground pepper, divided – ⅛ teaspoon salt
– 1 large egg – 1 whole-grain English muffin, toasted – 2 tablespoons shredded extra-sharp Cheddar cheese
Heat 1 teaspoon of the oil in a medium nonstick skillet over medium heat. Stir in the spinach; cook, stirring occasionally, until wilted, one to two minutes.
Stir in the garlic powder, salt and 1/8 teaspoon of the pepper. Transfer to a platter.
In a pan add the remaining 1 tsp oil and crack open the egg and add the remaining 1/8 teaspoon of pepper to it. Cook for one to two minutes, till the bottom is set.
Crack the yolk and then turn the egg over. Cook it for another minute or so, unmoved, till it sets.
Spoon the spinach onto one half of toasted English muffin. Sprinkle with the cheese, top with the remaining muffin half and fried egg.