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Spinach and Tomato Sunrise Sandwich
Breakfast is the most important meal of the day…so in addition to granola, I thought I would post another whole grain breakfast recipe, but this time, from the savory side.
I love whole grain English muffins for breakfast. They are quick and portable and many brands contain five grams of fiber per serving. Top a whole grain English muffin with eggs or with your favorite type of nut butter (peanut butter, almond butter, etc.) for a protein and fiber-packed breakfast that will keep you energized through the morning.
Ingredients
1 whole grain English muffin or bagel thin
2 eggs
2 Tablespoons chopped chives
1 cup spinach
1 teaspoon olive oil
1 slice smoked provolone cheese
1 farm fresh tomato, thinly sliced
Salt and pepper
Directions
Crack eggs into a bowl and whisk. Stir in chopped chives and season with salt and pepper. Heat a nonstick sauté pan over medium heat and spray with cooking spray. Pour egg/chive mixture into pan and cook, stirring eggs frequently until scrambled. Lay sliced provolone cheese over the eggs while warm to melt.
Meanwhile, heat olive oil in another nonstick sauté pan over medium heat. Add spinach and sprinkle with salt and pepper. Sauté until spinach wilts, drain excess water from spinach.
Toast English muffin or bagel thin. Top half of the English muffin with spinach, scrambled eggs and tomato. Top with other half of muffin and enjoy!
*Add sliced avocado for a tasty addition.
One Response to “Spinach and Tomato Sunrise Sandwich”
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Yum!! Looks delicious (and healthy)–can’t wait to try tomorrow morning!