Fried Egg English Muffin with Hash Browns

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fried Egg English Muffin with Hash Browns

YOUR SOLIN GENERATED RECIPE

Fried Egg English Muffin with Hash Browns

Pan-seared Canadian bacon and golden fried eggs layered on a toasted English muffin, served with a side of crispy shredded hash browns for a protein-rich breakfast.

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NUTRITION

457kcal
Protein
48.4g
Fat
15.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Sprouted grain English muffin

2 large Eggs

0.5 cup Liquid egg whites

2 ounce Canadian bacon

0.5 cup Shredded potatoes

0 teaspoon Ghee

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

1 cup Baby spinach

0 teaspoon Avocado oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat with the avocado oil and add the shredded potatoes, pressing them down firmly to form a flat patty.

  • 2

    Cook the hash browns for 5 to 6 minutes per side until they are deeply golden brown and crispy, then season with a pinch of sea salt.

  • 3

    While the potatoes cook, melt the ghee in a separate small skillet over medium heat and lightly sear the Canadian bacon for 1 minute per side.

  • 4

    Whisk the liquid egg whites in a small bowl and pour them into the skillet around the bacon, then crack the two whole eggs directly on top.

  • 5

    Cover the skillet with a lid for 2 to 3 minutes to allow the whites to set while keeping the yolks runny, or cook to your preferred doneness.

  • 6

    Toast the English muffin until the edges are golden and place the fresh baby spinach on the bottom half.

  • 7

    Carefully slide the egg and bacon patty onto the muffin, season with the remaining sea salt and black pepper, and serve with the crispy hash browns.

Fried Egg English Muffin with Hash Browns

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fried Egg English Muffin with Hash Browns

YOUR SOLIN GENERATED RECIPE

Fried Egg English Muffin with Hash Browns

Pan-seared Canadian bacon and golden fried eggs layered on a toasted English muffin, served with a side of crispy shredded hash browns for a protein-rich breakfast.

NUTRITION

457kcal
Protein
48.4g
Fat
15.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Sprouted grain English muffin

2 large Eggs

0.5 cup Liquid egg whites

2 ounce Canadian bacon

0.5 cup Shredded potatoes

0 teaspoon Ghee

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

1 cup Baby spinach

0 teaspoon Avocado oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat with the avocado oil and add the shredded potatoes, pressing them down firmly to form a flat patty.

  • 2

    Cook the hash browns for 5 to 6 minutes per side until they are deeply golden brown and crispy, then season with a pinch of sea salt.

  • 3

    While the potatoes cook, melt the ghee in a separate small skillet over medium heat and lightly sear the Canadian bacon for 1 minute per side.

  • 4

    Whisk the liquid egg whites in a small bowl and pour them into the skillet around the bacon, then crack the two whole eggs directly on top.

  • 5

    Cover the skillet with a lid for 2 to 3 minutes to allow the whites to set while keeping the yolks runny, or cook to your preferred doneness.

  • 6

    Toast the English muffin until the edges are golden and place the fresh baby spinach on the bottom half.

  • 7

    Carefully slide the egg and bacon patty onto the muffin, season with the remaining sea salt and black pepper, and serve with the crispy hash browns.