Break­fast Egg­and­cheese sand­wiches

Prevention (USA) - - CONTENTS -

AC­TIVE 10 MIN. TO­TAL 10 MIN. MAKES 4 SAND­WICHES

6 large eggs Kosher salt and pep­per

1 Tbsp olive oil

4 whole-grain English muffins, split and toasted

2 oz ex­tra-sharp Ched­dar cheese, coarsely grated

2 cups baby spinach

1. In a large bowl, beat eggs with 1Tbsp wa­ter and ¼ tsp each salt and pep­per. Heat oil in a large non­stick skil­let on medium.

2. Add eggs and cook, stir­ring with a rub­ber spat­ula ev­ery few sec­onds, to de­sired done­ness, 2 to 3 min­utes for medium-soft eggs.

3. Spoon onto bot­tom halves of English muffins; top with cheese and spinach, then muf­fin tops.

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