Description
This delicious breakfast sandwich combines a creamy, flavorful goat cheese spread with a tender spinach omelet, fresh tomato, and optional avocado and microgreens, all nestled inside toasted English muffins. It’s a quick, satisfying meal perfect for a nutritious start to your day.
Ingredients
Scale
Goat Cheese Spread
- 4 ounces goat cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon onion powder
For the Sandwiches
- 4 large eggs
- ¼ teaspoon sea salt, plus more to taste
- 2 teaspoons extra-virgin olive oil
- 3 ounces spinach
- 4 English muffins, halved and toasted
- 4 tomato slices
- Thinly sliced red onion, to taste
- Avocado slices, optional
- Microgreens or sunflower sprouts, optional
- Hot sauce, for serving
Instructions
- Make the goat cheese spread: In a small bowl, stir together the goat cheese, chopped chives, olive oil, grated garlic, and onion powder until smooth and well combined. Set aside while you prepare the eggs.
- Prepare the eggs: In a medium bowl, whisk together the eggs and ¼ teaspoon sea salt until fully blended.
- Cook the spinach: Heat 2 teaspoons of extra-virgin olive oil in a large nonstick skillet over medium heat. Add the spinach and a pinch of salt, cooking and tossing until the spinach is just wilted.
- Cook the omelet: Spread the cooked spinach evenly across the bottom of the pan. Reduce heat to medium-low. Pour in the whisked eggs and cook without stirring until the edges begin to set, about 30 seconds. Using a spatula, gently run around the edges and tilt the pan to allow uncooked egg to flow underneath. Repeat this motion until the omelet is nearly cooked through.
- Fold and finish cooking: Fold the omelet in thirds to create a long rectangular shape. Cook for an additional 30 seconds, or until the eggs are fully set. Remove from the pan and slice crosswise into four rectangular pieces.
- Assemble the sandwiches: Spread the goat cheese mixture on each toasted English muffin half. Top with a piece of the spinach omelet, a tomato slice, thinly sliced red onion, and optional avocado slices and microgreens or sunflower sprouts. Add hot sauce to taste and cover with the other muffin half. Serve immediately.
Notes
- For a vegan version, substitute the eggs with tofu and use a dairy-free cheese alternative for the spread.
- English muffins can be replaced with whole grain bread or bagels according to preference.
- Adjust the amount of hot sauce based on your spice tolerance.
- Fresh herbs like basil or parsley can be added to the goat cheese spread for added flavor.
- Leftover goat cheese spread can be stored in an airtight container refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 210mg
