Fully cooked egg and spinach English-muffin sandwich

Name: Fully cooked egg and spinach English-muffin sandwich
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 portions

A hot breakfast sandwich with a firmly cooked egg, wilted spinach and pasteurized cheddar in a toasted whole-wheat English muffin.

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Toast the English muffins.
Step 2. Wilt the spinach in a pan with the oil, then set aside.
Step 3. Fry the eggs, turning once, until both the white and the yolk are completely firm.
Step 4. Layer the spinach, egg and cheese into the muffins and serve hot.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety for pregnant people — Government of Canada, reviewed 9 September 2026
Safe internal cooking temperatures — Government of Canada, reviewed 9 September 2026