Creamy Spinach & Egg Sandwiches with Parmesan Cheese
Breakfast

Creamy Spinach & Egg Sandwiches

with Parmesan Cheese

20 MIN
$12.99 2 Servings
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From the Test Kitchen

Sandwiched between toasted buns are layers of creamy sautéed spinach (spiced with a bit of tangy hot sauce), rich fried eggs, and crispy onions for delightful crunch.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Creamy Spinach & Egg Sandwiches with Parmesan Cheese
Title
  • 2 Pasture-Raised Eggs
  • 2 Burger Buns
  • 1 Tbsp Hot Sauce
  • 2 Tbsps Mascarpone Cheese
  • 2 cloves Garlic
  • 3 oz Baby Spinach
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Crispy Onions
step-by-step
instructions
1 Prepare the ingredients & make the creamy spinach

Wash and dry the spinach. Peel and roughly chop 2 cloves of garlic. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until wilted. Transfer to a bowl. Add the mascarpone, parmesan, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Cover with foil to keep warm. Wipe out the pan.

2 Fry the eggs

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Carefully transfer to a work surface.

3 Toast the buns & serve your dish

If necessary, halve the buns. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, creamy spinach, fried eggs, and crispy onions. Enjoy!

Tips from Home Chefs

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Creamy Spinach & Egg Sandwiches

1 Prepare the ingredients & make the creamy spinach

Wash and dry the spinach. Peel and roughly chop 2 cloves of garlic. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until wilted. Transfer to a bowl. Add the mascarpone, parmesan, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Cover with foil to keep warm. Wipe out the pan.

2 Fry the eggs

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Carefully transfer to a work surface.

3 Toast the buns & serve your dish

If necessary, halve the buns. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, creamy spinach, fried eggs, and crispy onions. Enjoy!

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