YOUR SOLIN GENERATED RECIPE
Classic Breakfast Sandwich with Egg and Cheese
Toasted sprouted English muffin stacked with fluffy protein-packed eggs, savory Canadian bacon, and melted sharp cheddar for a satisfyingly gooey morning meal.
INGREDIENTS
0.5 whole sprouted grain English muffin
2 large eggs
0.5 cup egg whites
2 oz nitrate-free Canadian bacon
0.5 oz sharp cheddar cheese
1 cup baby spinach
0 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Split the sprouted grain English muffin and toast until the edges are golden brown.
In a small bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Heat the ghee in a small non-stick skillet over medium heat until melted and shimmering.
Add the Canadian bacon slices to the skillet and sear for 1-2 minutes per side until the edges are lightly browned and crisp.
Remove the bacon from the pan and pour in the egg mixture, using a silicone spatula to gently push the cooked edges toward the center to create fluffy, soft folds.
When the eggs are nearly set, place the sharp cheddar cheese and baby spinach on one half of the eggs, then fold the other half over to encase the filling.
Place a lid on the skillet for 30-45 seconds to allow the cheese to fully melt and the spinach to wilt slightly.
Layer the cheesy egg fold and the seared Canadian bacon onto the toasted English muffin and serve immediately.