YOUR SOLIN GENERATED RECIPE
Crispy English Muffin Egg Stacks
Toasted whole grain muffins topped with fluffy scrambled eggs and savory Canadian bacon, finished with a layer of melted sharp cheddar and vibrant wilted spinach.
INGREDIENTS
1 whole Whole wheat English muffin
2 large Eggs
0.5 cup Egg whites
2 ounce Canadian bacon
0.5 ounce Sharp cheddar cheese
1 cup Baby spinach
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Split the English muffin and toast until the edges are golden and crispy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat and lightly sear the Canadian bacon for 1-2 minutes per side until warmed through.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Remove the bacon from the pan and set aside; add the baby spinach to the same skillet, sautéing for about 1 minute until just wilted.
Pour the egg mixture into the skillet with the spinach, stirring gently with a spatula until the eggs are soft and fluffy.
Place one slice of Canadian bacon on each toasted muffin half, then divide the egg and spinach scramble evenly between the two stacks.
Sprinkle the sharp cheddar cheese over the hot eggs, allowing it to melt slightly before serving immediately.