Description
For a fairly healthy, whole wheat and fresh veggie filled breakfast – give this delight a try!
Ingredients
- 2 whole Large Eggs
- 2 Tablespoons White Vinegar
- 2 whole Whole Wheat English Muffins, Toasted
- 1 whole Tomato, Thinly Sliced
- ¼ cups Goat Cheese, Or Shredded Cheese Of Choice
- 6 leaves Fresh Spinach
- ¼ cups Store Bought Or Homemade Spinach And Artichoke Dip
- 1 teaspoon Lemon Juice
- Salt And Pepper
Preparation
Prepare a large pan with simmering water and once the water is simmering, add 2 tablespoons vinegar and ½ teaspoon salt.
In two small cups, crack one egg into each, being careful not to break the yolks.
Toast your English muffins in a toaster, broiler, etc. Slice one tomato into thin slices, set aside.
Shred cheese of your choice, or spread 2 tablespoons of goat cheese on the toasted English muffins. Top cheese with sliced tomato, fresh spinach leaves and artichoke dip (microwave the dip for a few seconds so it’s hot).
When water is simmering, slowly slip each egg into the water at the same time. Don’t drop it in – just slide it in!! Gently fold any eggs whites that may have come lose back to the egg and let the egg simmer for approximately 4 minutes to get a nice softly cooked yolk. Add 30 seconds for a medium yolk and one additional minute for a fully cooked yolk.
Remove eggs one at a time from the water with a slotted spoon allowing them to drip dry. Genly place on top of muffin and veggies. Sprinkle with salt and pepper, and a few drops of lemon juice. Serve immediately.
Slip into a happy food coma.
