Goat Cheese Breakfast Sandwich

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By the time you read this Roger and I will be enjoying the warm Florida sunshine while vacationing in the Florida Keys. However, right now I am bundled up inside while my husband studies away in an attempt to finish his second year of dental school with a bang. Since he will have one month off before he starts the second half of his dental school career – and I really don’t know what we will be doing from one moment to the next – I thought I would plan ahead so that Domestically Blissful wouldn’t get lonely during our 2014 summer adventures – which you can keep up with on Instagram!

 

 

So to start this summer vacation off I thought I might share this fancy little Goat Cheese Breakfast Sandwich. My mouth waters just looking at these pictures, I have a special love for baby bella mushrooms and spinach – I hope you do too!

 

Ingredients:

1-2 Large Eggs

1 English Muffin – I prefer the sourdough version for this recipe which we buy from Publix

1-2 tablespoons Extra Virgin Olive Oil

3-4 Sliced Baby Bella Mushrooms

1 Large Handful Baby Spinach

Salt

Pepper

1-2 teaspoons Goat Cheese

 

First, cook the eggs at medium heat in an egg pan with a sprinkling of salt and pepper. I like my eggs to be thoroughly cooked with the yoke and egg white swirled together.

 

While the eggs are cooking place the sliced mushrooms in a small pan of extra virgin olive oil at medium heat and sprinkle on a little salt and pepper. Once the mushrooms are golden brown on both sides add the spinach. I like to place the mushrooms on top of the spinach – stirring as needed – until the spinach has wilted down. 

 

You could either toast the english muffins or you can place the english muffin – insides down – onto the warm mushrooms and spinach to warm them up.

 

Assemble the Goat Cheese Breakfast Sandwich by spreading the goat cheese onto one or both sides of the warmed english muffin. If your goat cheese is really hard from being in your refrigerator you can place the goat cheese in the microwave for about 3-5 seconds so it will spread easier on the english muffin. 

 

 

Then layer on the egg, the mushrooms and spinach, and the top of the english muffin – I cut my egg for the pictures but I usually just let the excess egg hang over the sides of the sandwich.

 

 

Enjoy with some seasonal fruit and maybe even a Sinfully Delicious Cinnamon Roll!

 

I’d love to see your Goat Cheese Breakfast Sandwich! Show off your yummy breakfast on Instagram with the hashtag #DomesticallyBlissful

 

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