. In a small sauté pan, heat a splash of olive oil over medium-
low heat, then add the onion and cook until soft. Add the fresh
spinach and stir it around with the onions. Add the tomato and a
slice or two of deli meat (if using), and cover pan. Keep the covered
pan on the burner, but turn off heat.
. Whisk together the eggs, sea salt, pepper, Tapatío and dill. In
a separate sauté pan, melt butter over medium heat until it starts to
foam. Add the eggs and stir gently with a spatula, folding up the
edges of the cooked egg from the bottom of the pan. Once
scrambled and eggs are nearly set, turn off the heat, gather the
eggs into the center of the pan, and place the cheese on top of the
eggs. Cover and let cheese melt.
Spread a generous amount of cilantro chive yogurt dip on two
pieces of toast. Place the sliced avocado on one piece of toast,
along with the onion, spinach, tomato and deli meat (if using).
Using a spatula, transfer the egg/cheese mound on top of it all.
Sandwich everything together with your second piece of toast, and
slice sandwich in half
Originally Submitted
12/17/2012
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