2 pieces of good bread, toasted or griddled and buttered (we love to use artisanal fennel, sourdough, rye or whole wheat English muffins)
1 slice Canadian bacon
1 heaping cup fresh spinach leaves, washed
1 slice American cheese (any cheese with good melting properties will work)
1 tablespoon vegetable oil
Salt and pepper to taste
Heat the oil in a medium sauté pan over medium-high heat for a minute or two. Crack the egg and tilt the pan to keep the egg from spreading around. Use a rubber spatula to push the edges back toward the center if necessary.
Cook for about a minute and then reduce the heat to medium-low and cook for three to four minutes, until the whites are opaque and the yolk is slightly firm. Flip the egg over and add the spinach and Canadian bacon to the pan.
Pop the sliced bread into the toaster at this time, and butter each piece as soon as it is done. Set aside until ready to use.
Continue to cook for two to three minutes, until the yolk has reached your desired consistency (longer for over-hard, shorter for over-medium), keeping an eye on the spinach and Canadian bacon.
Flip the egg right-side up again and season with salt and pepper to taste. Turn the Canadian bacon over and cook for another minute. Place the slice of cheese on top of the egg, turn the Canadian bacon over and allow everything to cook for another minute or two, until the cheese has melted, the spinach has wilted, and both sides of the Canadian bacon are lightly browned.
Place the fried egg on a piece of buttered toast, add the Canadian bacon, then the spinach, and sit back to enjoy this quick, easy and delicious breakfast sandwich!
Recipe courtesy of Tony Nasello, The Lost Italian.
You can find Tony online at www.thelostitalian.com, on Twitter at @thelostitalian, on Facebook at Sarello's & The Lost Italian page, and always at Sarello's Restaurant in downtown Moorhead!
Sarello's Restaurant & Wine Lounge
28 Center Mall Avenue
Moorhead, MN 56560
Just north of the Center Mall Parking Ramp