English Muffin Breakfast Sandwich

Ingredients

• 1 small tomato
• 2 cups fresh spinach
• 2 whole wheat English muffins
• 1 teaspoon canola oil
• 2 large eggs
• Pinch salt

Optional Ingredients

• 1 small avocado

Materials

• Cutting board
• Measuring cups
• Measuring spoons
• Medium skillet with lid
• Rubber spatula
• Sharp knife

Instructions

1. Rinse and slice tomato into 4 slices. Rinse spinach. If using avocado, peel, remove pit, and slice now.
2. Split each muffin in half. Set muffin tops aside.
3. In a medium skillet over medium heat, heat oil.
4. Gently break eggs into skillet. Be careful not to break the yolk. Cook about 1 minute. Carefully flip each egg over with a rubber spatula. Cook until yolk is slightly firm, about 1–2 minutes. Top each muffin bottom with cooked egg.
5. Add spinach to skillet with a splash of water and pinch of salt. Cover and cook until wilted, about 3 minutes.
6. Top the egg with tomato and spinach. If using avocado, add avocado slices now. Cover with the muffin tops to make a sandwich.