Spinach and Goat's Cheese Eggy Bread Muffins

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
125g bag baby spinach
30g butter
2 large English muffins
2 small eggs
75g soft rindless goats cheese
1 tbsp crème fraîche
1 tbsp chopped fresh herbs, like chives, parsley, thyme
1 large grilled roast pepper from a jar, halved
4 sun-dried tomatoes
Basil leaves
2-3 slices of ham

1. Bring the kettle to boil. Place the spinach in a colander, set over a large bowl. Pour the hot water over the spinach to wilt then leave to cool before squeezing out any excess water. Roughly chop.

2. Meanwhile, halve the English muffins. Use a round 6.5 cm cutter to stamp out holes in the top halves only. Melt the butter in a large frying pan, then add all the muffin slices, top sides down. Fry for a few minutes, then flip over and crack the eggs into the halves with holes. Lower the heat and leave to leave to fry for about 5 mins until the whites are set.

3. While the bread is frying, beat the goats cheese, crème fraîche and spinach in a small bowl. Add the herbs and season generously.

4. To assemble the sandwiches, spread the bottom halves of the muffins with the goats cheese and spinach mixture. Divide the peppers, sun-dried tomatoes and ham between the muffins and add the basil leaves before topping with the fried egg muffin halves. Serve warm.

Note: If you want to make this veggie, leave out the meat.

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