Inside Out Egg Sandwich (with Spinach, Tomato, Cheddar, and Canadian Bacon)

February 24, 2012 § 8 Comments

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The inspiration for this high protein “inside out” egg sandwich is the classic Monte Cristo.  The addition of fresh greens and tomato is what helps make this sandwich more modern and healthful than the heavier traditional version, which is often fried with butter and loaded with more cheese and served swimming in maple syrup or even Thousand Island dressing.  I whipped this up to tackle this month’s Kitchen Bootcamp challenge (the egg!) from My Kitchen Addiction.  This recipe makes two sandwiches, which are complete meals themselves whether you have them for breakfast, lunch, or dinner.  My husband was taken aback by how delicious, light, and filling this sandwich is.   If you’re eager to get to the recipe, you can skip to the end of this post.
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I prepared the English muffins much like you would do for French toast: whisk eggs and milk in a shallow pan, then lay the halves of the muffins flat, turning every 5 minutes or so, until they are saturated with the egg mixture.  I brushed my pan with olive oil to keep the amount of fat used down, rather than trying to coat the pan with poured oil which often results in unnecessary extra calories.

Greens, especially spinach, cook down so much – here you see how 2 cups of spinach sweats down to just the right amount to keep a good ratio for the sandwich.
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The assembly of this sandwich was quick and easy.  You could add a swab of whole grain mustard or your favorite spread.  Personally the saltiness from the cheddar and the robust flavor from the Canadian bacon was all I needed.

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RECIPE:
Inside Out Egg Sandwich (with Spinach, Tomato, Cheddar, and Canadian Bacon)
makes 2 sandwiches; recipe could easily be cut in half for one sandwich

2 English muffins, separated into halves (I used sourdough English muffins)
2 eggs
1 tablespoon milk
2 cups organic baby spinach
2 slices cheddar cheese
2 slices Canadian bacon
1 small to medium tomato
olive oil for cooking
salt and pepper to taste

Whisk eggs, milk, a pinch of salt, and a pinch of pepper in a shallow bowl.  Lie English muffin halves in egg mixture while preparing other ingredients, turning every five minutes or so until the bread is saturated.

Wilt the spinach: place greens plus 1 tablespoon of water in a small saucepan.  Cover and place on medium heat.  Every 3 minutes turn the spinach and check the amount it has cooked/wilted.  Remove from heat and transfer spinach to plate covered with paper towels (to absorb excess moisture).  Do not overcook the spinach!

Heat a frying pan to medium.  Brush slices of Canadian bacon lightly with olive oil and place them in dry, hot pan.  Turn after five minutes or so, lightly browning both sides of the meat.  Transfer to plate.

Brush heated frying pan with a light layer of olive oil.  Place saturated English muffin halves outer/flat side down in the pan.  Spoon any remaining egg mixture into the nooks and crannies of the muffins.  Cook for at least five minutes, reducing heat if necessary so as not to brown them too fast.

Turn the muffins to brown the “bubbly” side.  Place a heavy dinner plate or panini weight on your muffin halves, this will give a nice even browning to the side with crevices.  Once both sides of the muffins are browned, remove from heat. Lie cheese slices on two of the muffin slices and leave in pan until sufficiently melted.

Assembly: I layered in the following order: greens, tomato, Canadian bacon on the un-cheesy muffin half, then popped the cheesy side of the 2nd muffin half on top of those layers.  Voila!

Serve warm.

Happy nibbling!
Sarah, aka The Crafty Fork

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