Description
A tangy goat cheese spread meets runny eggs, wilted spinach, ripe tomatoes, and toasted English muffins in this quick, indulgent breakfast sandwich. Balanced flavors and make-ahead options make it perfect for busy mornings.
Ingredients
4 ounces fresh goat cheese, room temperature
2 tablespoons chopped chives
2 tablespoons extra-virgin olive oil
1 grated garlic clove
¼ teaspoon onion powder
4 large eggs
¼ teaspoon sea salt + more to taste
3 ounces spinach
4 English muffins, halved & toasted
4 tomato slices
Thinly sliced red onion
Avocado slices, optional
Microgreens or sunflower sprouts
Hot sauce, to taste
Instructions
In a small bowl, combine goat cheese, chives, garlic, olive oil, onion powder, and sea salt. Stir until smooth for a spreadable texture.
Heat a nonstick skillet over medium heat. Add a drizzle of oil, then add spinach to sauté until wilted, 1-2 minutes. Set aside.
In the same skillet, crack eggs and cook until whites are set but yolks remain runny, 3-4 minutes. Season with additional salt.
On each English muffin half, spread a ladle of goat cheese mixture, then layer spinach, tomato slices, red onion, and cooked eggs.
Top with avocado slices (if using), microgreens, and hot sauce if desired. Serve immediately.
Notes
Substitute brioche or baguette halves for English muffins
Spread stores in fridge for up to 3 days
Use frozen thawed spinach if fresh isn’t available
For less sharp flavor, replace chives with scallions
Add 1 egg yolk to cheese mixture for extra richness
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 4g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 240mg