Breakfast Sandwich

Ingredients

• 4 english muffins
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups fresh spinach (roughly chopped)
• 8 large eggs (beaten)
• salt and pepper (to taste)
• 4 slices cheddar cheese
• 8 slices bacon (fried)
• 1 avocado (smashed or sliced)

Instructions 

• Toast the english muffins then butter each side with 1 teaspoon of butter. Set aside.
• Heat the olive oil to a large skillet over medium heat and add the chopped spinach. Cook for 2 minutes until the spinach starts to wilt.
• Add the beaten eggs to the skillet and cook on medium-low heat for 2 minutes, stirring with a spatula until the eggs are softly scrambled. Season with salt and pepper and remove form heat.
• Assemble the sandwiches by first dividing the scrambled eggs equally in 4. Top each bottom half of the english muffin with scrambled eggs, followed by a slice of cheddar cheese, 2 bacon slices, a couple slices of avocado and finally top with the other half of the english muffin.

Notes

1. Brush on the butter. If you have time, melt the butter in a small dish and then brush it on the English muffin halves after they are toasted. This helps to cover the entire surface and keep the muffins fluffy.
2. Season the eggs. Do not forget to sprinkle the eggs with a bit of salt and pepper before assembling the sandwich. Seasoning each layer is important in sandwich making.
3. Get the avocado ready last. Only use enough avocado for the number of sandwiches you are going to serve at that time. They are preservative free and can turn brow quickly.
4. Assembled breakfast sandwiches will keep in the fridge for up to 3 days. To reheat, pop them in the microwave for a few minutes on medium power to warm them up, or put them in a toaster oven at 350°F (177°C) for about 5 minutes.