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Lilly’s Table

 
 
Autumn Fruit with Yogurt-Sauce
© Lillys-Table.com Photo of Egg Sandwich with Spinach
 

Tags: Gluten-Free vegetarian Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

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

Spring

Egg Sandwich with Spinach

from Egg & Spinach Sandwich with Autumn Fruit, the Week of October 13, 2013.
View the previous recipe for this meal.

Bundle this up and take it with you on the go. Either way this cooks up fast, offering a well-rounded way to start your day. Prepare your egg any way, but in this recipe we simply pan-fried. Make it gluten-free by using your favorite GF bread to toast.

Ingredients

  • 1 slice whole wheat bread, or your favorite gluten-free bread
  • 1 ounce cheddar cheese, slice
  • ½ cup baby spinach, washed and dried
  • 1 teaspoon butter, unsalted
  • 1 whole egg
  • 1 pinch salt
  • 1 pinch black pepper

Serving Size: 1 Person

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Preparation Instructions

Broil the toast on one side. Flip over, add the cheese and broil. Alternatively, toss it in a toaster oven with the cheese on top.

Meanwhile, heat a pan over medium heat. Swirl the butter in the pan and as soon as it has fully melted, add the egg. Season with salt and pepper. When the white has set, loosen it with a spatula and flip over. Sear on this side until the yolk is as cooked or as runny as you might like. If you prefer a hard yolk, try breaking it and the yolk will quickly cook through.

Cut the toast in half. Place the egg on top of the melted cheese and fill with the baby spinach. Wrap up if taking on the go, or eat immediately.