YOUR SOLIN GENERATED RECIPE
Classic Breakfast Sandwich with Egg and Cheese
Toasted whole wheat English muffin layered with a savory turkey patty, fluffy eggs, and melted cheddar for a protein-packed start.
INGREDIENTS
0.5 whole whole wheat English muffin
2 oz lean ground turkey
2 large eggs
0.5 cup egg whites
0.5 oz sharp cheddar cheese
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp avocado oil
PREPARATION
Form the lean ground turkey into a thin patty and season with half of the sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium heat and cook the turkey patty until browned and cooked through, about 3-4 minutes per side.
In a small bowl, whisk together the eggs, egg whites, and the remaining salt and pepper.
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are fluffy and set.
Add the fresh baby spinach to the pan during the last 30 seconds of cooking to allow it to wilt slightly.
Split and toast the whole wheat English muffin until golden and crisp.
Assemble the sandwich by placing the turkey patty, the egg and spinach mixture, and the sharp cheddar cheese on the bottom half of the muffin.
Top with the remaining muffin half and let it sit for one minute to allow the cheese to melt before serving.