- Dave "Wendy's" Thomas born (1932)
Spinach and Egg Sandwich
- 4 plum tomatoes, sliced
- 1/3 Cup shredded smoked Cheddar cheese
- 4 plain bagels, split
- 4 large eggs
- 2 1/2 Tablespoons extra-virgin olive oil
- 1 shallot or 1/4 red onion, thinly sliced
- 6 Cups baby spinach (about 6 ounces)
- Salt and pepper, to taste
- 6 large cloves of garlic, minced
- 4 small bell peppers, sliced lengthwise
This recipe puts an elegant twist on the classic breakfast sandwich, combining iron-rich spinach with a fried egg and smoked Cheddar cheese for a nutritious and satisfying start to the day, or to any part of the day.
Preheat the broiler. Arrange the tomatoes on one half of a large rimmed baking sheet and sliced bell peppers on the other side. Broil the tomatoes and peppers until they begin to soften, about 2-4 minutes. Remove from the broiler. Arrange the bagels on the other half of the baking sheet and brush with 1 tablespoon of olive oil. Set aside.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the minced garlic, stir, and allow to cook for about 2 minutes. Stir in the spinach until wilted and season with salt and pepper, to taste. Transfer the mixture to a bowl and keep warm. Wipe out the skillet.
Heat the remaining ½ tablespoon of olive oil in the skillet over medium-high heat. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat.
Top the tomatoes and bell peppers with the cheese. Return the tomatoes and bell peppers, along with the bagels to the broiler and broil until the cheese is melted, about 2 to 3 minutes. Divide the bagels among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes and bell peppers. Enjoy!