Name: Egg Florentine Breakfast Sandwich
Yield: 1
Ingredients: 1 tsp. unsalted butter -; 1 tsp. all-purpose flour -; 2 tbsp. whole milk -; 3/4 tsp. Dijon mustard -; 2 oz. baby spinach -; 1 oz. sliced Canadian bacon -; Coarse salt and ground pepper -; 1 English muffin -; 1 large egg -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Egg Florentine Breakfast Sandwich

1. 1 tsp. unsalted butter -

2. 1 tsp. all-purpose flour -

3. 2 tbsp. whole milk -

4. 3/4 tsp. Dijon mustard -

5. 2 oz. baby spinach -

6. 1 oz. sliced Canadian bacon -

7. Coarse salt and ground pepper -

8. 1 English muffin -

9. 1 large egg -

How to cook deliciously - Egg Florentine Breakfast Sandwich

1. Stage

In a small saucepan, melt butter over medium. Whisk in flour and cook until bubbling, about 20 seconds, then whisk in milk, mustard, and 1 tablespoon water. Cook, whisking, until mixture is thickened and smooth, 1 minute. Add spinach and cook, stirring, until spinach is wilted and coated, 1 to 2 minutes. Season with salt and pepper and spoon onto bottom half of English muffin.

2. Stage

In a small nonstick skillet, cook bacon over medium until crisp and golden brown at edge, about 3 minutes, flipping once. Place bacon on top of spinach mixture. Return pan to heat and add egg. Cook until white is set but yolk is still runny, 2 to 3 minutes. Season to taste with salt and pepper and place on top of bacon. Sandwich with muffin top and serve immediately.