YOUR SOLIN GENERATED RECIPE
Egg and Cheese Breakfast Sandwich with Seared Chicken Breast and Fresh Berries
Toasted whole wheat muffin stacked with seared chicken breast, a soft-cooked egg, and melted cheddar, served with a side of sweet, juicy berries.
INGREDIENTS
2 ounces Chicken Breast
1 large Egg
1 Whole Wheat English Muffin
0.75 ounces Cheddar Cheese
1 cup Mixed Berries
0.5 cup Fresh Spinach
1 teaspoon Olive Oil
PREPARATION
Heat the olive oil in a small non-stick skillet over medium heat.
Season the chicken breast with a pinch of salt and pepper, then sear in the skillet for 3-4 minutes per side until fully cooked and golden brown.
Remove the chicken and set aside, then crack the egg into the same skillet and cook to your desired preference, such as over-easy or over-medium.
Split and toast the whole wheat English muffin until crisp and golden.
Place the fresh spinach on the bottom half of the toasted muffin, followed by the seared chicken breast.
Top the chicken with the cooked egg and the slice of cheddar cheese, allowing the heat from the egg to melt the cheese.
Close the sandwich with the top half of the muffin and serve immediately with the fresh mixed berries on the side.