California Breakfast Egg

  • Servings: 1
  • Difficulty: easy
  • Print

Credit: Siam Rimmer


  • ½ English Muffin
  • 1 Cup Fresh Spinach
  • 1 Slice of Large Tomato
  • 1 Egg
  • 1 tsp. Olive Oil
  • ½ tsp. Water
  • Pinch of Salt
  • Pinch of Pepper


  1. In a small non – stick frying pan add the Olive Oil and Spinach.  Sprinkle with a little pepper and salt and cook until slightly wilted.  Remove the spinach and rest on a plate.
  2.  Take the slice of large tomato and cook on both sides for 2 minutes and season with a little salt.  Remove from the pan and place on the same plate as the spinach to rest.  Clean the small non – stick frying pan and add another 1 tsp. of Olive Oil and coast the pan.  Bring to medium heat and add your egg.   When your egg is cook on the bottom use a rubber spatula and make sure it is sticking to the bottom of the pan.  The egg should be able to move back and forth.  Add the water to the edge and place a see – through lid to steam the top.
  3. Once the egg has cook and there is layer of white remove lid and turn off the heat.  Toast your muffin and plate.  Take the Spinach and tomato and place on the muffin.  Add the cooked egg on the top of the tomato.  Sprinkle with a little pepper and enjoy.

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