YOUR SOLIN GENERATED RECIPE
High-Protein Griddled English Muffin Sandwich
Golden-toasted sprouted English muffin stacked with savory Canadian bacon and fluffy egg whites for a satisfying, protein-packed start to your morning.
INGREDIENTS
0.75 whole sprouted whole grain English muffin
0.5 cup egg whites
2 slices Canadian bacon
0.5 slice grass-fed cheddar cheese
0.5 tsp extra virgin olive oil
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Split the sprouted English muffin in half and toast until the edges are golden and crisp.
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the Canadian bacon slices to the skillet and sear for about 1 minute per side until lightly browned, then remove and set aside.
Pour the egg whites into the same skillet, seasoning with sea salt and black pepper.
As the egg whites begin to set, use a spatula to fold them into a square shape roughly the size of the muffin.
Place the baby spinach on top of the eggs during the last 30 seconds of cooking to allow it to wilt slightly.
Top the eggs with the slice of grass-fed cheddar cheese and cover the pan for 30 seconds to melt.
Assemble the sandwich by layering the Canadian bacon, cheesy egg whites, and wilted spinach between the toasted muffin halves.