This simple breakfast sandwich gets a pop of flavor from the smoked cheddar. If you can’t find smoked cheddar, use smoked bacon. The spinach is optional but adds a lovely flavor to the sandwich.
- 2 slices bacon
- 1 small handful baby spinach, optional
- Salt and freshly ground pepper, to taste
- 1 large egg, whisked
- Softened butter, for spreading on English muffin
- 1 gluten-free English muffin or 2 slices gluten-free bread
- 1 ounce (about ¼ cup) smoked cheddar, grated
Heat a nonstick pan over medium-high heat. Cook the bacon until crisp. Carefully pour out all but 1 teaspoon bacon grease. Reserve a second teaspoon of bacon grease.
Add the spinach and cook until wilted, about 1 minute. Remove spinach from the pan. Season with salt and freshly ground black pepper.
Add the reserved teaspoon bacon grease to the pan. Heat until it shimmers. Add the egg. As the egg begins to set, gently stir with a silicone spatula. Slide egg onto a plate. Wipe out the pan. Reduce heat to medium-low.
Spread the outside of each English muffin with butter. Place spinach, egg and grated cheese in the English muffin.
Place the sandwich in the pan. Cook until cheese melts and English muffin turns golden brown, about 3 minutes each side.
Nutrition Analysis: 570 calories, 14 g fat, 245 mg chol, 800 mg sodium, 42 g carbs, 0 g fiber, 4 g sugar, 19 g protein
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.