For a quick and easy breakfast, try this Eggs Benedict Breakfast Sandwich that will fill you up and gives you the right amount of energy to start the day!
Now that the holidays are over, it’s time to get back on track with healthy foods! All the sweet, delicious, rich foods of the holiday are soooo good but come January, I’m ready for wholesome, good for you, food! Who’s with me???! I just love a meal that tastes great, is pretty and is good for me in the process AND fuels my body in a good way!
When I have time to make a big, healthy meal that my entire family loves – I’m happiest. BUT there isn’t always time to make a huge meal. Especially in the mornings or at lunch time. I’m a pretty busy mom who works at home but also has a preschooler at home and two that head off to school each day. So, my meals need to be fast, delicious and good for me at the same time.
This is a sponsored post written by me on behalf of the happy egg co. for IZEA. All opinions are 100% mine.
Eggs Benedict Breakfast Sandwich
I have really been trying to up my protein intake each day and the best way I’ve found to do that is through eggs. I LOVE eggs for all the ways I can make them – alone, scrambled, fried, on sandwiches on salads, hard boiled or soft. Scrambled egg sandwiches too! It doesn’t matter. They are always good!
My favorite eggs are free-range organic eggs that have the best taste! You can see and taste the difference! And eggs are super affordable. I’d say they’re a superfood for me, too!
One of the ways I love eggs is to make a Quick and Easy, Eggs Benedict Breakfast Sandwich that fills me up and gives me just the right energy to start the day!
Doesn’t it look amazing???!! It’s my take on Eggs Benedict, without all the fuss of poaching eggs and making a fancy hollandaise sauce. Here’s how I make it and how you can at home, too!
First I take the best eggs I can find that have the deepest, golden color yolks – those have the best taste and are good for you!
Then I add a whole wheat English Muffin and Canadian Bacon to a small baking sheet and bake in a 400-degree oven for about 5 minutes – until the Canadian Bacon starts to sizzle. Then I add fresh spinach leaves to the English Muffin and add it back into the oven for a few minutes until the spinach wilts. Mmmm!
While that’s all cooking, I make my egg. Now, this is the easy way to make the perfect egg for your sandwich!
To an already heated small skillet, add a little oil or butter. I like avocado oil for mine. Then add your add and cook for a minute or two. Add a little salt and pepper to the top of the egg and then cover the egg with a lid that surrounds the egg in the pan.
Then pour a few tablespoons of water into the pan – this will start to steam the egg! EASY!
When the egg is opaque in color, remove it from the pan and add it to your English muffin. I like to also add a simple hollandaise sauce that is made with mayonnaise and a little lemon juice mixed in to brighten things up a bit! It’s so good!
Depending on how you like your eggs cooked will determine how long you cook them. I like mine a little soft. See how good this Easy Eggs Benedict Breakfast Sandwich looks?!!!
A simple breakfast sandwich that is good for you and quick! That’s the goal here!
The Happy Egg Co. is one of my favorite brands! They never use antibiotics or hormones on their chickens, they’re vegetarian fed, free range, and are free to roam on the farms all day long! Now, that’s the life! Taste is the #1 reason I buy them again and again!
I have a feeling you’ll really like this Eggs Benedict Breakfast Sandwich and be happy with all the flavor! Make sure to also check out the happy egg co. for some delicious eggs, too!
For those who want to add liquid to scrambled eggs:
I like adding a very light teaspoon for every two eggs that I scramble. The eggs stay moist and fluffy. Too much water will flatten them.
The water will evaporate quickly, which is a good thing. I very strongly suggest never using milk of any kind or percentage. Milk will not evaporate well, leaving a gross liquid in the pan.
I personally like eggs that are fluffy with no excess liquid. I know a couple of chefs who used to swear by using milk. After having talked to them, they both agreed that I was right about not using milk.
If you don’t want to use water at all, that’s fine. Milk ruins scrambled eggs!
Edwin
I have to say I am extremely looking forward to this recipe. I had not ever heard of adding a little water to steam the egg while also cooking in avocado oil! such a good idea!! I personally really like to use coconut oil and would add an avocado to it instead. Cant wait to try it! Speaking of trying things I have a few recipe’s you may enjoy as well!!