Egg Sandwiches with Wilted Spinach


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Appears in

Healthy in a Hurry

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

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This egg sandwich is special enough for a weekend brunch, but quick enough to assemble for weekday mornings; baking the eggs instead of frying adds to the ease. If you don’t have Manchego cheese, try using a sharp white Cheddar.


  • olive oil, 1 tsp plus 1 Tbsp
  • large eggs, 2
  • low-fat (1%) milk or water, 2 Tbsp
  • Manchego cheese, 2 thin slices (about oz/45 g total weight)
  • whole-wheat English muffins, 2, split and toasted
  • garlic, 1 clove, smashed
  • baby spinach leaves, 2 generous handfuls (about 3 oz/90 g)


    1. Preheat oven to 375°F (190°C). Lightly grease two 6-oz (185-g) ramekins with 1 teaspoon oil total.
    2. In a bowl, scramble eggs lightly with milk. Divide mixture between ramekins. Bake just until eggs are puffy and set, 15–18 minutes.
    3. Near end of baking time, place a cheese slice on bottom half of each toasted muffin. Place cheese-topped muffins on a rack in hot oven until cheese melts slightly, 2–3 minutes. Remove from oven and set aside.
    4. Meanwhile, heat 1 tablespoon olive oil in a frying pan over medium heat and add garlic. Cook about a minute, just until garlic sizzles and is fragrant. Add spinach leaves and cook, stirring, just until wilted, 30 seconds–1 minute. Remove from heat and discard garlic clove.
    5. Remove ramekins from oven and let cool slightly. Carefully run a paring knife around inside edges to release eggs. Turn out each egg portion onto a muffin, on top of melted cheese. Mound equal portions of spinach over eggs and then cover with muffin tops. Eat immediately, or wrap loosely in waxed paper and take to go.

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