Egg-in-a-Hole Breakfast Sandwich

1

PREP TIME

15 min

TOTAL TIME

30 min

Makes

4 servings

Egg-in-a-Hole Breakfast Sandwich

Photo: Erik Putz

This sammy is so loaded with good stuff—ham, cheese, spinach and tomato, plus a gooey fried egg—you may need a knife and fork. And a napkin.

Ingredients

  • 4 English muffins
  • 2 tbsp unsalted butter , softened
  • 4 eggs
  • Pinch each salt and pepper
  • 4 slices Swiss or mozzarella cheese
  • 4 slices Black Forest ham
  • 1 cup spinach leaves
  • ¼ cup tomato bruschetta topping

Instructions

  • Spread butter on both sides of English muffins. Cut a 2 1/4-in. circle in centre of each top using a cookie cutter.
  • Heat a large non-stick frying pan over medium. Add muffin bottoms and cut-out centres. Toast, flipping halfway, about 3 min. Divide among plates.
  • Place muffin tops, cut-side down in pan. Crack eggs into holes. Sprinkle with salt and pepper. Cook, flipping halfway, until egg white is set but yolk remains runny, 2 to 3 min. Top with cheese.
  • Spread bottoms with bruschetta, then layer with ham and spinach. Sandwich with muffin tops.

Nutrition (per serving)

  • Calories
  • 405,
  • Protein
  • 23 g,
  • Carbohydrates
  • 31 g,
  • Fat
  • 21 g,
  • Fibre
  • 2 g,
  • Sodium
  • 722 mg.
  • Excellent source of
  • Vitamin A

Photo by Erik Putz.

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