Traditional spanakopita gets a morning twist in these tasty breakfast sandwiches.
Wilted spinach and arugula add color, while a fried egg adds a boost of protein.
Break eggs, one at a time, into the pan.
Photo: Jason Donnelly
Cook until the whites are set but the yolks are still runny, 1 to 2 minutes.
Break the yolks with a spatula.
Flip the eggs and cook until just done, about 1 minute more.
Transfer to a plate and cover to keep warm.
Add the remaining 1 tablespoon oil and onion to the pan.
Cook, stirring often, until softened, about 1 minute.
Add spinach and arugula in batches and cook, stirring, until wilted, about 4 minutes.
Add dill, garlic powder, pepper and salt; cook, stirring, for 1 minute more.
To assemble sandwiches, place the eggs on the bottom halves of the English muffins.
Serve topped with the remaining muffin halves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
