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Bacon, Egg and Gruyere Breakfast Sammich with Sriracha

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 4 servings

Ingredients

  • 4 slices bacon
  • 4 English muffins split in half
  • 2 teaspoons olive oil divided
  • 4 cups baby spinach
  • 4 large eggs
  • 2 tablespoons milk
  • ¼ teaspoon salt
  • black pepper freshly cracked
  • cup gruyere cheese shredded
  • Sriracha for drizzling

Instructions

  • Preheat oven to 400°F
  • Arrange bacon on a non-greased cookie sheet and bake for 15-20 minutes until crispy.
  • While the bacon is cooking, halve each of the English muffins and set aside.
  • Whisk together the eggs, milk, salt, and pepper and set aside.
  • Heat 1 tsp. of olive oil in a non-stick pan and add the baby spinach with a pinch of salt and pepper. Wilt the spinach for about 30-45 seconds and immediately transfer into a small bowl.
  • Wipe the pan out and lightly drizzle again with the remaining tsp. of olive oil.  Brown the English muffins for 1 minute on each side and set aside. You can also toast the English muffins but I prefer to heat them in a pan.
  • Wipe any crumbs out of the pan, add the egg mixture and cheese and let cook for a few seconds over medium heat. Once the eggs start to firm around the edge and bubble up, fold the eggs gently every 5 seconds or so with a silicone spatula. Notice that I say fold rather than scramble because the outcome is softer, fluffier eggs. Turn the heat off as soon as you notice that the eggs are fluffy and no longer runny.
  • Layer the ingredients in this order: bottom half of the English muffin, eggs, a drizzle of sriracha, spinach and one slice of bacon broken in half and criss-crossed. Top with the other half of the English muffin.

Notes

To avoid overcooking the eggs, I use a silicone spatula and turn the eggs gently every 5 seconds or so once the egg mixture starts to firm and bubble up. You want to turn the eggs using a gentle, flipping motion rather than scrambling
Stop cooking the spinach by removing it from heat once you notice that it starts to wilt.
Drizzle the sriracha based on your tolerance-level!