Egg, Spinach, and Cheese Breakfast Sandwich

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   1.Crack all 6 eggs into a mixing bowl.

   2.Add 1 pinch salt and 1 pinch black pepper.

   3.Whisk vigorously until yolks and whites are fully combined and slightly frothy, about 30 seconds.
2. 2
   prep · ~1 min

   Split the English muffins and get everything ready.

   1.Split each English muffin in half with a fork.

   2.Have cheese slices unwrapped and spinach washed and dried nearby.

   TIPPull apart with a fork rather than slicing — the nooks and crannies toast up crispier.
3. 3
   saute · ~2 min

   Wilt the spinach.

   1.Melt half the butter in a nonstick skillet over medium heat.

   2.Add spinach and cook, stirring often, until just wilted (1-2 minutes).

   3.Transfer spinach to a small plate and wipe the skillet clean.
4. 4
   fry · ~3 min

   Scramble the eggs.

   1.Return skillet to medium-low heat and melt remaining butter.

   2.Pour in whisked eggs and let them set slightly at the edges (30 seconds).

   3.Gently push eggs from edges toward center with a spatula, forming soft curds.

   4.When eggs are nearly set but still glossy, fold in the wilted spinach.

   TIPKeep the heat low and take your time — low and slow gives creamy eggs without browning.
5. 5
   assemble · ~2 min

   Assemble the sandwiches.

   1.Toast English muffin halves until golden.

   2.Divide the egg-spinach scramble evenly among the 4 bottom muffin halves.

   3.Lay one slice of cheddar cheese on top of the eggs on each sandwich.

   4.Close with the top muffin halves.
6. 6
   serve

   Serve immediately while warm.

   Wrap in parchment paper for an on-the-go breakfast or serve open-faced on a plate. The residual heat will melt the cheese.

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