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Monday, October 20, 2014
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Published: Wednesday, 4/9/2014

Dinner Tonight: Baby Spinach, Avocado, & Sriracha Egg Sandwiches

"Quick and easy with a creative twist," cites the publisher of Caroline Wright's new cookbook.

Baby Spinach, Avocado, & Sriracha Egg Sandwiches

from Caroline Wright's Twenty-Dollar, Twenty-Minute Meals, published by Workman Publishing.

  • 4 split English muffins
  • 1 cup baby spinach
  • 1/2 medium avocado, peeled, pitted, and sliced
  • 2 teaspoons Sriracha sauce
  • 1 tablespoon salted butter
  • 4 large eggs
  • salt and pepper, to taste

Toast the English muffins. Divide the spinach, avocado slices, and Sriracha among the muffin bottoms.

Melt the butter in a large nonstick skillet over medium heat, and crack in the eggs; fry until whites are set but yolks are still runny, 3-4 minutes. Season the eggs with salt and pepper, and transfer them to the sandwiches. Top with the muffin tops and serve.

Makes 4 sandwiches.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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