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Ricotta Breakfast Sandwich
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
2
Servings
Author:
Nick Evans
Delicious, quick and simple breakfast sandwich with creamy ricotta cheese and a sunny side up egg on a toasted English muffin!
Ingredients
2
english muffins
,
toasted
½
cup
ricotta cheese
4
large eggs
1
cup
baby spinach
Olive oil
Butter
Salt and pepper
Hot sauce
Instructions
Toast English muffin and spread on a good layer of ricotta cheese.
Drizzle muffin with olive oil, and a pinch of salt and pepper.
Top with baby spinach.
In a medium skillet, add a teaspoon or two of butter and melt over medium heat. When butter is bubbling, crack in eggs.
Cook for about 90 seconds over medium heat until the whites are mostly cooked.
Cover skillet with a lid or plate that fits and cook for another 30 seconds. Don’t overcook the eggs!
Top each muffin half with an egg and a dash of hot sauce.
Nutrition
Serving:
1
Sandwich
|
Calories:
370
kcal
|
Carbohydrates:
29
g
|
Protein:
23
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.04
g
|
Cholesterol:
359
mg
|
Sodium:
453
mg
|
Potassium:
344
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
2155
IU
|
Vitamin C:
4
mg
|
Calcium:
221
mg
|
Iron:
3
mg