Green Eggs (No Ham) Sandwich


  • 2  large eggs
  • 1⁄2 teaspoon olive or canola oil
  • 2 whole-wheat English muffins, cut in half. Toast them if you like crusty bread
  • 4  flat-leaf spinach leaves, washed then dried with a clean dish towel or paper towel

Directions (child-friendly):

  • Crack one egg on the rim of a short glass and then empty it into the glass. Throw away the shell.
  • With the help of your adult, put a small skillet on the stove and turn the heat to medium. Let it heat up and after about 2 minutes, add the oil.
  • Slowly slide the egg from the glass to one side of the skillet.
  • Crack the second egg from the glass to one side of the skillet.
  • Slowly slide the second egg from the glass into the egg-less side of the skillet.
  • When the eggs start to set and the edges are solid, use a spatula to flip the first egg.
  • Flip the second egg, then cover the skillet and cook until the yolk is firm.
  • Put the two bottom halves of the English muffin on a plate. Slide the eggs onto the muffins, and top with the spinach. Cover the other half of the English muffin. Serve right away.

Yields: 2 sandwiches

Recipe courtesy of ChopChop Magazine

Image source: It’s the Life



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