Open Face Spinach Egg Sandwich
This delicious breakfast sandwich takes no time to make, and it has all the nutritions you need before lunch. No excuse to skip your breakfast.
plus 2 teaspoons
sliced, or cremini
fresh, or 2 cups frozen spinach
shredded, or 2 slices, torn
dried, or 1 tablespoon fresh parsley, divied
salt and black pepper
any your favourite, to serve
whole wheat bread
lightly toasted if needed
Heat 1 tablespoon olive oil in a medium skillet over medium heat until hot.
Add onions, stirring occasionally, and cook until onions are soft, about 3 minutes.
Add mushrooms, and cook until part of the water evaporates, about 5 minutes.
Stir in spinach, and cook until leaves are wilted or if using frozen spinach, cook until most water has evaporated, about 3 minutes.
Sprinkle cheese over, and stir until melted and combined.
Season to taste with salt and black pepper.
While vegetables are cooking, in two separate small bowls, add one egg, 1 teaspoon chia seeds, 1 teaspoon hemp seeds, ½ teaspoon dried parsley, and ½ teaspoon garlic powder.
Whisk until well mixed. Season each bowl with a bit salt and black pepper. Set aside.
Transfer mushroom-spinach mixture into a small bowl.
Cover with plastic wrap or a small dish to keep warm.
Wipe pan dry with clean paper towel.
To cook the first egg, heat 1 teaspoon olive oil into now-clean pan over medium heat until hot.
Set an egg ring in middle, pour egg mixture into ring, and cook for 2 to 3 minutes until egg sets.
Turn egg over and keep cooking the other side for another 1 minute or so.
Transfer cooked egg onto plate, repeat until second egg is cooked.
To assemble sandwich:
Place equal amount of mushroom-spinach mixture on each toast.
Place one egg over each mixture.
Serve with salsa.