Now this is exactly what people mean when they say you should eat with your eyes — color matters.
Just look at those vibrant layers.
Could this be the best breakfast ever?
Also: why can’t it still be Sunday? Who makes a sandwich like this on a Monday? Real life, am I right.
Eddie and I go through sandwich-for-breakfast phases at least once or twice a year. It always happens in the summer — usually after a vacation where we grabbed breakfast on the go at a little café we don’t have near home — and it happens again in winter when we need something steady to get us through holiday parties and away from the cookie tins.
I know you understand.
And of course I always try to outdo Eddie’s sandwiches (that’s marriage for you), but he’s suddenly obsessed with spinach. He’s been drinking more smoothies in the last two months than I have all year.
I’ll stop with the parenthetical asides now. (Maybe.)
This brings me to the point:
It’s officially breakfast sandwich season. Again.
What does that mean exactly? With the holidays approaching — the mall smelling like cinnamon almonds, people complaining about early Christmas displays while secretly listening to classic holiday albums — it’s the perfect time for easy but impressive breakfasts.
Instead of serving store-bought orange rolls or a sad English muffin with processed cheese and scrambled eggs, serve something that looks like it took effort but is actually simple. A beautiful breakfast sandwich can feel special without being fussy.
There are just a few steps. If you prepare some components the night before, it all comes together quickly the next morning.
Wilt the spinach, blend sun-dried tomatoes into a spread (you can make this a day or two ahead), and cook one or more eggs.
Especially if I’m coming over.
This is miles better than handing someone an English muffin with a square of mystery cheese and some scrambled eggs. It’s a real sandwich: layers of melted cheese, garlicky spinach, sun-dried tomato spread, creamy avocado, salty prosciutto and a perfectly cooked egg.
All you need now is a mimosa.
The Breakfast Sandwich
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Ingredients
- 1 tablespoon olive oil
- 6 cups baby spinach
- 2 garlic cloves
- pinch salt and pepper
- 1 (6-ounce) jar sun dried tomatoes in oil
- 4 ounces white cheddar cheese
- 2 ciabatta or brioche buns
- 1 avocado, thinly sliced
- 4 thin slices of prosciutto
- 2 eggs, poached or fried
Instructions
-
Heat a large skillet over medium heat and add the olive oil. Add the spinach and garlic, cooking until the greens have wilted. Season with a pinch of salt and pepper and set aside.
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Pour the jar of sun-dried tomatoes with their oil into a food processor and blend until smooth into a spread. Transfer the spread to a small bowl.
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Preheat your oven broiler on high. Place cheddar slices on the cut sides of the buns, cheddar side up, and arrange them on a baking sheet. Broil 1 to 2 minutes, until the cheese bubbles and melts. Remove and assemble the sandwiches immediately: spread the sun-dried tomato puree over the melted cheese, layer with the garlicky spinach, add avocado slices, prosciutto, and top with a cooked egg to your preference.
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I’ll gladly pair this with takeout coffee any morning.