BREAKFAST - Toasted Breakfast Sandwich

By Aemelia

Ingredients

• 4 Tbsps salted butter, softened and divided
• 2 English muffins, split in half
• 3 1/2 Tbsps vegetable oil, divided
• 5 cremini mushrooms, cleaned and thinly sliced
• 2 cups loosely packed baby spinach
• 4 slices of bacon
• 2 ounces smoked ham, thinly sliced
• 2 eggs
• Salt and pepper to taste

Details

Adapted from spoonforkbacon.com

Preparation

Step 1

Place skillet over medium-high heat. Spread 1 tablespoon of butter onto the cut side of each muffin half. Toast, cut-side-down, for 4–5 minutes or until golden brown. Flip and toast for an additional 2 minutes. Remove from heat and set aside until ready to use.
Pour 1 tablespoon vegetable oil into skillet and sauté mushrooms. Season with salt and pepper. Transfer to a small bowl.
Pour ½ tablespoon vegetable oil into skillet and sauté spinach for 2–3 minutes or until just wilted. Transfer to another small bowl.
Add bacon to skillet and brown for 4–5 minutes. Flip and continue to crisp for 2–3 minutes. Drain onto paper towels.
Remove all but 2 teaspoons bacon fat from skillet, then fry ham for about 1 minute on each side. Place on paper towels with bacon.
Add remaining oil to skillet and fry eggs, about 3 minutes. Prick yolks with a fork, flip, and fry for an additional 2 minutes. Flip again and fry for 1 minute. Separate eggs, if necessary and lightly season with salt and pepper.
To assemble: Top two muffin halves, cut-side-up, with ham followed by bacon. Then add spinach and mushrooms and finally top each sandwich with a fried egg. Top each with the remaining muffin halves and gently press down. Serve.