Bangin’ Breakfast Sandwich
Breakfast is one of my favorite meals of the day! It can give you the appropriate nutrients to kickstart your brain and can keep you satiated through your daily tasks. Breakfast doesn’t have to be super complicated- it just needs to give you energy to get you through your morning.
In the theme of sharing and starting new morning routines, here’s one of my favorite breakfast sandwiches to make. This is a fast sandwich to make with endless substitutions. You can enjoy it at home or wrap it in paper (deli-style!), cut it in half, and have it on the way to work, the gym, or classes.
Looking for a low(er) carb option? Feel free to substitute the bread for a whole wheat tortilla or even lettuce wrap. This is a breakfast sandwich at its heart but can absolutely evolve into a lunch wrap.
Ingredients
- 1 fried egg (pasture raised)
- toasted English muffin
- hummus spread
- raw baby spinach
- grilled red onions thinly sliced
- Cheddar cheese (optional)
- hot sauce (i love the Cholula chipotle flavor)
- coconut oil for frying the egg
- optional ingredients (avocado, arugula, bacon, pesto, fresh basil,
Directions
- Heat the nonstick pan at medium heat with coconut oil.
- Fry the onions on the pan first for a few minutes. Push to the side of the pan, and then add the egg to the pan to fry. Simultaneously place the English muffin in the toaster. (timing is everything!)
- If you’re adding cheese, sprinkle it on the egg at the end, and place a cover over the pan for a couple minutes.
- Once the English muffin is toasted, spread hummus on one side (or both! if you choose).
- Stack the egg first, then onions, raw baby spinach, sprinkle with hot sauce, and any other ingredient/condiment combination you choose! Don’t be afraid to get creative here.
- Enjoy!
I made this today! Nice coconut oil swap