Bright green veggies piled on an open-faced Muffin make an oh-so-satisfying vegetarian breakfast.
Ingreadient
- 4 tablespoons softened goat cheese, divided
- 2 Thomas’® Light Multi-Grain English Muffins, halved and lightly toasted
- 2 tablespoons lemon zest, divided
- 2 tablespoons neutral oil, divded
- 2 cups baby spinach
- ¾ cup sliced-on-a-bias snap peas
- ¾ cup sliced-on-a-bias asparagus, tops and stems
- kosher salt, to taste
- freshly ground black pepper, to taste
- 4 large eggs
- finely chopped fresh chive, for garnish
Direction
- Spread 1 tablespoon goat cheese onto each toasted Thomas’® Light Multi-Grain English Muffin, then sprinkle 1 tablespoon lemon zest over the goat cheese. Set aside.
- In a medium sauté pan, heat 1 tablespoon oil over medium heat. Add the baby spinach, snap peas, and asparagus; cook for about 3 minutes, or until tender and wilted. Season with the remaining 1 tablespoon lemon zest, salt, and pepper. Place the sautéed vegetables over each Thomas’® Light Multi-Grain English Muffin.
- In the same sauté pan, heat the remaining 1 tablespoon oil over medium heat and cook the eggs, one or two at a time, for 3–5 minutes, sunny-side up style. Place the cooked eggs on top of the sautéed vegetables. Garnish with salt, pepper, and chives.
- Serve warm, and enjoy!
