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Spring Veggie Egg Sandwich
Spring Veggie Egg Sandwich


for 4 servings

  • 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

Nutrition Info

  • Calories 277
  • Fat 17g
  • Carbs 17g
  • Fiber 1g
  • Sugar 2g
  • Protein 13g

Estimated values based on one serving size.

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  1. 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.
  2. 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.
  3. 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.
  4. Serve warm, and enjoy!