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This recipe courtesy of Cooking Matters®

English Muffin Breakfast Sandwich

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Servings: 2


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


  • Rinse and slice tomato into 4 slices. Rinse spinach. If using avocado, peel, remove pit, and slice now.
  • Split each muffin in half. Set muffin tops aside.
  • In a medium skillet over medium heat, heat oil.
  • 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.
  • Add spinach to skillet with a splash of water and pinch of salt. Cover and cook until wilted, about 3 minutes.
  • Top the egg with tomato and spinach. If using avocado, add avocado slices now. Cover with the muffin tops to make a sandwich.


Scramble the eggs instead of frying, if you like.
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