Spinach egg sandwich

Spinach egg sandwich
  • 1 Piece roll, panini or cibatta
  • 1 Cup baby spinach
  • 1 Piece egg
  • 1 Table spoon (tbsp) olive oil
  • 3 Peck garlic powder
  • 3 Peck salt

season: Spring,Summer

occasion: 4Family

origin: Traditional (National&Religious)



This baby spinach sandwich usually eaten for a late breakfast, but lunch and dinner are fair game too. Use a cast iron or non-stick skillet for this if you have one. Set a medium skillet over medium-high heat. Add 1 tablespoon olive oil to the pan and tilt it to coat the bottom. Add the baby spinach to the pan, salt and garlic. Use tongs to turn the greens in the pan until they begin to wilt, this will happen in 30 seconds. Move the spinach greens from the pan. Add some drop of oil and crack the egg. Cook the egg to your liking: sunny side up, over easy, or over hard. For sunny side up, I set a lid on top of the pan (or invert a second skillet over it) to expedite the cooking process.
Once the egg is cooked, lay the spinach on the toast, top with the egg, finish with a pinch of salt and crack of black pepper. Cover with top halves of rolls and serve hot.
Tips: If you like lightly brush the roll with olive oil and broil until toasted and lightly browned. Optionally spread cut sides of rolls evenly with cream cheese spread.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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