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I am always trying to find new ways to eat eggs anytime of day or night—from Adeena's Greenas with jammy eggs to a grown-up version of egg-in-a-hole with mushroom sauce—and I think I've found my new favorite way to eat them. Creamed spinach breakfast sandwiches are an ultra decadent way to start the day, inspired a little bit by eggs Florentine and a lotta bit by the iconic steakhouse side dish. When combined with the runny yolk of a sunny egg and melty American cheese, it's a trifecta of velvety, rich goodness that miiight just take the top spot of my favorite breakfast sandwich. (Sorry, John—yours are still great.)
8 ounces (8 cups) baby spinach
3 tablespoons butter
2 tablespoons olive oil
1 small onion, very finely diced
3 cloves garlic, minced
1 medium jalapeño, finely diced (seeded if desired)
½ cup heavy cream
¼ cup chicken or vegetable stock
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon nutmeg
2 tablespoons vegetable oil
4 eggs
4 slices American cheese
4 slices Canadian bacon
4 English Muffins
+ Hot sauce, such as Cholula
The late-night recipe you’ve all been asking for from Chrissy’s Instagram stories.
A decadent, grown-up twist on the classic egg dish—great for breakfast, brunch, or brinner.
No drive-thru breakfast can compete with this masterpiece.
No-mess, garlicky, delicious, crispy, oven-roasted bacon.
