English Muffin – I prefer the sourdough version for this recipe
1–2 tablespoons Extra Virgin Olive Oil
3–4 Sliced Baby Bella Mushrooms
1 Large Handful Baby Spinach
1–2 teaspoons Goat Cheese
First, cook the eggs at medium heat in an egg pan with a sprinkling of salt and pepper. I like my eggs to be thoroughly cooked with the yoke and egg white swirled together.
While the eggs are cooking place the sliced mushrooms in a small pan of extra virgin olive oil at medium heat and sprinkle on a little salt and pepper. Once the mushrooms are golden brown on both sides add the spinach. I like to place the mushrooms on top of the spinach – stirring as needed – until the spinach has wilted down.
You could either toast the english muffins or you can place the english muffin – insides down – onto the warm mushrooms and spinach to warm them up.
Assemble the Goat Cheese Breakfast Sandwich by spreading the goat cheese onto one or both sides of the english muffin. If your goat cheese is really hard from being in the refrigerator you can place the goat cheese in the microwave for about 3-5 seconds so it will spread easier on the bread.
Then layer on the egg – I cut my egg for the pictures but I usually just let the excess egg hang over the sides of the sandwich – the mushrooms and spinach, and the top of the english muffin.
Enjoy with some seasonal fruit and maybe even a Sinfully Delicious Cinnamon Roll!