Spinach and Egg Sandwich

Staff Writer
Spinach and Egg Sandwich
All Good Things Organic

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.

Ready in
15 m
4
Servings
516
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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!

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
18g
28%
Sugar
15g
N/A
Saturated Fat
5g
25%
Cholesterol
196mg
65%
Protein
22g
45%
Carbs
67g
22%
Vitamin A
447µg
50%
Vitamin B12
0.5µg
8.8%
Vitamin B6
0.6mg
32%
Vitamin C
120mg
100%
Vitamin D
1µg
N/A
Vitamin E
12mg
58%
Vitamin K
222µg
100%
Calcium
388mg
39%
Fiber
6g
23%
Folate (food)
182µg
N/A
Folate equivalent (total)
320µg
80%
Folic acid
81µg
N/A
Iron
6mg
36%
Magnesium
94mg
23%
Monounsaturated
9g
N/A
Niacin (B3)
6mg
30%
Phosphorus
319mg
46%
Polyunsaturated
3g
N/A
Potassium
814mg
23%
Riboflavin (B2)
0.8mg
46.1%
Sodium
896mg
37%
Thiamin (B1)
0.7mg
47.4%
Trans
0.2g
N/A
Zinc
2mg
16%

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