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Lilly’s Table

 
 
Blueberry Smoothie
© Lillys-Table.com Photo of Cajun Egg Sandwich
 

Tags: Low-Glycemic Nut Free vegetarian Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Cajun Egg Sandwich

from Cajun Egg Sandwich & Blueberry Smoothie, the Week of July 22, 2012.
View the previous recipe for this meal.

It’s almost a New Orleans Egg McMuffin. Make your Cajun spice blend from scratch or use a blend you already have. Either way just a dollop of this creamy spiciness takes an ordinary egg sandwich up a few notches. Add more veggies if possible, just give them a quick sear in the pan alongside the egg.

Ingredients

  • 2 english muffins, whole grain
  • 1 tablespoon butter, unsalted, olive oil for dairy-free
  • 2 cups spinach, wash and shake dry
  • 1 tablespoon cajun spice blend
  • 3 tablespoons plain yogurt, or mayo for dairy-free
  • 2 tablespoons mayonnaise, or more yogurt instead
  • 2 eggs

Serving Size: 2 People

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Preparation Instructions

Start toasting the english muffins.

Melt half of the butter in a pan over medium heat. Sear the spinach quickly until just wilted. Remove.

Melt the remaining butter and add each egg. Sear on one side for sunny side up or flip over, for over easy.

Meanwhile, whip together the yogurt, mayonnaise, and cajun spices.

Assemble the sandwiches with a generous dollop of the Cajun sauce, the wilted spinach and egg. Add more sauce if desired. Top it off and enjoy.