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American
Brunch
Main dish-vegetarian
Spanakopita Breakfast Sandwiches
25m Prep Time
9m Cook Time
Description
Traditional spanakopita gets a morning twist in these tasty breakfast sandwiches. Wilted spinach and arugula add color, while a fried egg adds a boost of protein. If you prefer a runnier egg yolk, you can keep it intact (just be careful when you flip it!).
Ingredients
- 2 tablespoons extra-virgin olive oil , divided
- 4 large eggs
- ¼ cup finely chopped onion
- 1 5-ounce package baby spinach
- 3 cups arugula
- 1 tablespoon chopped fresh dill
- ½ teaspoon garlic powder
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 4 whole-wheat English muffins , split and toasted
- 4 tablespoons crumbled feta cheese
Instructions
STEP 1
Heat 1 tablespoon oil in a large skillet over medium heat. Break eggs, one at a time, into the pan. Cook until the whites are set but the yolks are still runny, 1 to 2 minutes. Break the yolks with a spatula. Flip the eggs and cook until just done, about 1 minute more. Transfer to a plate and cover to keep warm.
STEP 2
Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until softened, about 1 minute. Add spinach and arugula in batches and cook, stirring, until wilted, about 4 minutes. Add dill, garlic powder, pepper and salt; cook, stirring, for 1 minute more.
STEP 3
To assemble sandwiches, place the eggs on the bottom halves of the English muffins. Top each with 1/4 cup of the spinach mixture, then sprinkle with 1 tablespoon feta (reserve excess spinach mixture for another use). Serve topped with the remaining muffin halves.
© Dotdash Meredith. All rights reserved. Used with permission.
Nutritional Information
Makes 4 Servings
Calories
308kcal
Fat
15g
Saturated Fat
4g
Monounsaturated Fat
g
Cholesterol
194mg
Sodium
502mg
Carbohydrates
31g
Dietary Fiber
6g
Added Sugars
g
Total Sugars
7g
Protein
15g
Potassium
291mg
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