This egg sandwich is special enough for a weekend brunch, but it’s also quick enough to assemble on a weekday morning; baking the eggs instead of frying adds to the ease. If you don’t have Manchego cheese, try using sharp white Cheddar instead.
Egg Sandwiches with Wilted Spinach
- 1 tsp. plus 1 Tbs. olive oil
- 2 eggs
- 2 Tbs. low-fat (1%) milk or water
- 2 thin slices Manchego cheese, about 1 1/2 oz. (45 g) total weight
- 2 whole-wheat English muffins, split and toasted
- 1 garlic clove, smashed
- 2 generous handfuls (about 3 oz./90 g) baby spinach leaves
1. Preheat an oven to 375°F (190°C). Lightly grease two 6-oz. (185-g) ramekins with 1 tsp. olive oil total.
2. In a bowl, whisk the eggs lightly with milk. Divide the mixture between the ramekins. Bake just until the eggs are puffy and set, 15 to 18 minutes.
3. Near the end of the baking time, place a cheese slice on bottom half of each toasted muffin. Place the cheese-topped muffins on a rack in the oven until the cheese melts slightly, 2 to 3 minutes. Remove from the oven and set aside.
4. Meanwhile, in a fry pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the garlic and cook just until garlic sizzles and is fragrant, about 1 minute. Add the spinach leaves and cook, stirring, just until wilted, 30 seconds to 1 minute. Remove from the heat and discard the garlic clove.
5. Remove the ramekins from the oven and let cool slightly. Carefully run a paring knife around the inside edges to release the eggs. Turn out each egg portion onto a muffin on top of the melted cheese. Mound equal portions of spinach over the eggs and then cover with the muffin tops. Eat immediately, or wrap loosely in waxed paper and take to go. Makes 2 sandwiches.