Breakfast Eggandcheese sandwiches
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.