YOUR SOLIN GENERATED RECIPE
Classic English Muffin Breakfast Sandwich
Griddled whole grain muffins stacked with fluffy protein-packed eggs and savory Canadian bacon for a satisfyingly crispy morning bite.
INGREDIENTS
1 whole Whole grain English muffin
0.75 cup Liquid egg whites
1 large Egg
1 slice Canadian bacon
0.5 slice Sharp cheddar cheese
0 tsp Ghee
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Baby spinach
PREPARATION
Split the whole grain English muffin and toast until golden brown and firm.
In a small bowl, whisk together the liquid egg whites, whole egg, sea salt, and black pepper until well combined.
Heat the ghee in a small non-stick skillet over medium heat and sauté the baby spinach until just wilted.
Pour the egg mixture into the skillet over the spinach, using a spatula to push the edges toward the center until the eggs are set into a thick, circular patty.
Briefly sear the Canadian bacon slices in the same pan for 30 seconds per side until warmed through.
Assemble the sandwich by layering the egg and spinach patty onto the bottom muffin half, followed by the Canadian bacon and the sharp cheddar cheese.
Place the top muffin half on the sandwich and let it sit in the warm pan for one minute to allow the cheese to melt before serving.